Hazelnut-Choclolate Viennese Torte Pt 2

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Try this Hazelnut-Choclolate Viennese Torte Pt 2 recipe, or contribute your own. "" and "Passover" are two tags used to describe Hazelnut-Choclolate Viennese Torte Pt 2.


Ingredients

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Original recipe makes 1 Servings

Servings  

Preparation

any drips from base. Let torte rest a few minutes until the glaze begins to set, but is still soft. Press handfulls of ground nuts all over the sides, but not the top. Arrange whole nuts, evenly spaced in circle on top about 1 inch from edge. Heap chocolate curls or bits in center. Refrigerate the uncovered, completed torte for several hours or, prefferably, overnight so the glaze will set and the flavors and textures will "mellow". (Once the glaze has set, the torte can be frozen for up to 3 weeks. Freeze it uncovered, then wrap it in plastic wrap or tin foil. Unwrap it before thawing and thaw for several hours in the refridgerator. Posted to rec.food.recipes by maury@turing.eecs.uic.edu (Maurine Neiberg) on 1994b, .

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