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Name: Chocolate Hazelnut Torte
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Unsalted butter and flour; Skinned; (1 stick); Chopped (6 Squares); Room temperature; 2 tb Hazelnut liqueur,Frangelico; 4 oz Unsalted butter at room temp; 1/2 ts Salt; 1 ts Vanilla,instead of liqueur; For cake pan; 1 1/2 c Hazelnuts,(filberts) toasted; 1 c Granulated sugar; 6 oz Bittersweet chocolate,finely; 5 Large eggs,seperated,at; Powdered sugar to dust cake

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INGREDIENTS

Unsalted butter and flour
Skinned
(1 stick)
Chopped (6 Squares)
Room temperature
2 tb Hazelnut liqueur,Frangelico
4 oz Unsalted butter at room temp
1/2 ts Salt
1 ts Vanilla,instead of liqueur
For cake pan
1 1/2 c Hazelnuts,(filberts) toasted
1 c Granulated sugar
6 oz Bittersweet chocolate,finely
TRENTON TIMES
5 Large eggs,seperated,at
Powdered sugar to dust cake

Servings

INSTRUCTIONS

Place rack in center of oven;preheat to 350 deg.Butter and flour 9" cake pan.Line bottom of pan with parchment or wax paper;butter paper. In food processor or blender,pulse hazelnuts with 3 tabls.of sugar until finely ground,about 1 minute.Dont over process or nuts will turn into hazelnutt butter. Melt together chocolate,butter and remaing sugar,stirring frequently.Beat egg yolks,1 at a time,into chocolate mixture,blending well after each.Blend in nut mixture. Whip egg whites with salt until they hold firm,but not stiff,peaks,about to minutes.Gently fold whites into chocolate mixture. Pour batter into prepared pan.Bake 35 minutes,until cake feels firm in center when pressed lightly.Remove from oven and cool cake in pan on rack for 20 minutes. Place a cardboard round (available in cooking supply stores ) or a plate over pan and invert.Remove pan; peel off parchment.Let cool completely.Can can be made a day in advance.When cool,wrap completely in plastic wrap and store at room temperature... Posted to FOODWINE Digest by Beynong on Sep 9, 1997

NOTES

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Chocolate Hazelnut Torte

Unsalted butter and flour
 Skinned
 (1 stick)
 Chopped (6 Squares)
 Room temperature
2 tb Hazelnut liqueur,Frangelico
4 oz Unsalted butter at room temp
1/2 ts Salt
1 ts Vanilla,instead of liqueur
 For cake pan
1 1/2 c Hazelnuts,(filberts) toasted
1 c Granulated sugar
6 oz Bittersweet chocolate,finely
 TRENTON TIMES
5 Large eggs,seperated,at
 Powdered sugar to dust cake

Place rack in center of oven;preheat to 350 deg.Butter and flour 9" cake  pan.Line bottom of pan with parchment or wax paper;butter paper. In food  processor or blender,pulse hazelnuts with 3 tabls.of sugar until finely  ground,about 1 minute.Dont over process or nuts will turn into hazelnutt  butter. Melt together chocolate,butter and remaing sugar,stirring  frequently.Beat egg yolks,1 at a time,into chocolate mixture,blending well  after each.Blend in nut mixture. Whip egg whites with salt until they hold  firm,but not stiff,peaks,about to minutes.Gently fold whites into chocolate  mixture. Pour batter into prepared pan.Bake 35 minutes,until cake feels  firm in center when pressed lightly.Remove from oven and cool cake in pan  on rack for 20 minutes. Place a cardboard round (available in cooking  supply stores ) or a plate over pan and invert.Remove pan; peel off  parchment.Let cool completely.Can can be made a day in advance.When  cool,wrap completely in plastic wrap and store at room temperature...  Posted to FOODWINE Digest  by Beynong <Beynong@AOL.COM> on Sep 9, 1997

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Nutrition

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Serving Size: 1 Serving (73g)
Recipe Makes: 6 Servings

Calories: 98
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 6.8mg		0 %
Total Carbohydrate 25.3g		7 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 25.2g
Protein 0.1g		0 %
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.

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Calories per serving: 98

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