Chocolate hazelnut brandy torte with biscotti
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | ounces | Semisweet baking chocolate |
| ½ | pounds | Butter, room temp |
| 2 | Eggs | |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Brandy |
| 7 | ounces | PEAK FREEN SWEET-MEAL BISCUITS\", coarsely broken |
| ½ | cup | Whole toasted hazelnuts |
Directions
In top of double boiler melt chocolate and butter together. In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored.
Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in. Add the brandy & mix throughly. Pour the mixture over the biscuits.
Mix well. Line a 9" cake pan with plastic wrap. Pour in the mixture and cover with plastic wrap. Freeze until ready to serve.