"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Triple Chocolate Espresso Hazelnut Torte Recipe

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This recipe for Triple Chocolate Espresso Hazelnut Torte, by , is from Love, Family, Cooking, and Traditions!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Eileen Kosnik


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.

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.

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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