Chocolate hazelnut torte
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Chocolate hazelnut torte
  Chocolate    Tortes  
Last updated 6/12/2012 1:15:35 AM. Recipe ID 45026. Report a problem with this recipe.
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      Title: Chocolate hazelnut torte
 Categories: Chocolate, Desserts
      Yield: 12 Servings
 
      1 c  Butter; softened
  1 1/3 c  Sugar
    1/2 c  Ghirardelli cocoa
      1 tb Cognac
      6    Eggs; separated
      1 c  Hazelnuts; finely ground

MMMMM----------------------DARK COCOA SAUCE---------------------------
      1 c  Ghirardelli cocoa
  1 3/4 c  Sugar
    1/2 c  ;Water, hot
    1/2 c  Milk
      1 pn Salt
      1 ts Vanilla
 
  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 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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Recipe ID 45026 (Apr 03, 2005)

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