Triple Chocolate Espresso Hazelnut Torte Recipe
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Ingredients: |
Ingredients: Hazelnut crust:
2 cups hazelnuts
1/2 cup brown sugar
3 oz melted butter
Combine together in a food processor, pack evenly into 9" springform pan and place in freezer.
Dark Chocolate Flourless Cake:
5/8 lbs bittersweet chocolate
3 oz unsalted butter
3/8 cup sugar
3 large eggs
1/8 cup heavy cream
1/4 tsp vanilla
Melt Chocolate in double boiler. Combine butter and sugar in food processor until smooth. Add eggs to butter/sugar mixture one at a time. Add melted chocolate. Add cream and vanilla process until smooth. Place as first layer in crust. Chill in freezer.
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Directions: |
Directions:Espresso Mousse:
5 1/2 oz milk chocolate
1/4 cup espresso
2 cups heavy cream, whipped
Melt chocolate in double boiler. Slowly add espresso, stirring constantly. Fold in whipped cream. Add as second layer of torte and freeze overnight.
Chocolate Glaze:
Melt chocolate and butter separately and stir to combine. Let rest for 5 minutes. Let set up in refrigerator.
Garish with melted white chocolate drizzle and chopped hazelnuts. |
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Personal
Notes: |
Personal
Notes: When the Australians visit we celebrate everyone's birthday during the visit, and each celebrant chooses their birthday cake. Katherine Wilson sent this recipe and asked if I would make it for her as she had eaten it at a friend's and loved it. Naturally I said yes! It really is excellent and worth the effort: the bonus was Katherine's grin!
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