Try this Chocolate Hazelnut Torte recipe, or contribute your own.
Suggest a better descriptionHeat oven to 325-F. Cream butter with sugar. Mix in cocoa and cognac. Beat egg yolks until fluffy; add to cocoa mixture and beat two minutes on medium. Mix in nuts. Beat egg whites until soft peaks form. Stir 1/3 beaten egg whites into chocolate mixture to lighten; fold in remainder. Spread into buttered 8" springform pan. Bake at 325 F for about 1 hour or until firm in the center. Cool in pan before removing. (Cake will sink in the center.) Spread Cocoa Whipped Cream into indentation in center of cake. Top with Dark Cocoa Sauce, if desired. Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot water and mix until smooth. Add milk and salt. Heat to boiling; cook for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or other desserts. Adapted from recipe from Ghirardelli Chocolate Company of San Francisco
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 915 | ||
Calories from Fat: 250 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.8g | 37 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 569.6mg | 175 % | |
Sodium 285.1mg | 10 % | |
Potassium 180.3mg | 5 % | |
Total Carbohydrate 155.1g | 46 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 155.1g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 915
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