Chocolate hazelnut torte

Yield: 12 Servings

Measure Ingredient
1 cup Butter; softened
1⅓ cup Sugar
½ cup Ghirardelli cocoa
1 tablespoon Cognac
6 Eggs; separated
1 cup Hazelnuts; finely ground
1 cup Ghirardelli cocoa
1¾ cup Sugar
½ cup ;Water, hot
½ cup Milk
1 pinch Salt
1 teaspoon Vanilla
Francisco

DARK COCOA SAUCE

Heat 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 ⅓ 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

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