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Torte: Flourless Chocolate-Hazelnut Torte

Source of Recipe

Internet


List of Ingredients

Chocolate-Hazelnut Torte:
1 pound bittersweet chocolate, chopped
8 ounces unsalted butter
1/4 cup cocoa powder
1/4 cup hazelnut liqueur
1/2 teaspoon pure vanilla extract
5 eggs
2 cups ground toasted hazelnuts

Chocolate Glaze:
12 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream

1 cup whipped cream, as accompaniment
Mint sprigs, for garnish




Recipe

To prepare the torte: Preheat the oven to 350°. In the top of a double boiler, heat the chocolate and butter until the chocolate is melted. Remove from the heat and stir. Add the cocoa powder, liqueur, vanilla, and eggs, and mix well. Add the hazelnuts and mix well. Pour the batter into a greased 9-inch cake pan lined with parchment. Bake until the cake is just barely set, 25 to 30 minutes. Let the cake cool in the pan for about 15 minutes, then remove from the pan and place on a rack. Let cool completely.

To prepare the glaze: Heat the cream in a saucepan over high heat until it just comes to a boil. Meanwhile, place the chocolate in the bowl of a food processor and process until finely chopped. With the machine running, pour the hot cream through the feed tube and process until smooth. Transfer the glaze to a bowl and let cool for 10 minutes.

Set the rack with the cooled torte over a sheet pan. Pour all of the glaze over the center of the torte, letting it run over and down the sides. (You may need to jiggle the torte to help the glaze flow over the sides.) Refrigerate for at least 2 hours, or up to 24 hours.

To serve: Let the torte stand at room temperature for at least 30 minutes. Serve with whipped cream and garnish with mint sprigs.

Serves 14