Chocolate Nut Torte
Source of Recipe
Unknown
List of Ingredients
Torte layers: 7 eggs 1/4 tsp salt 1 cup sugar 1 tsp. vanilla 1 1/4 cups ground hazelnuts 1 1/4 cups ground pecans 1/4 cup dry bread crumbs 1 tsp bakin powder /2 tsp. salt
Filling: 1 cup chilled heavy cream 1/2 cup confectioners sugar 1 tsp vanilla
Frosting: 4 squares unsweetened chocolate 1/4 cup butter 3 cups sifted confectioners sugr 1/2 cup hot coffee 1 1/2 tsp vanilla
Recipe
Separate eggs with whites in large bowl and yolks in small bowl. Let whites warm to room temperature one hour. Preheat oven 375 degrees. Line bottoms of 3 cake pans with wax paper. On high, beat whites with 1/4 tsp. salt to soft peaks. Gradually beat in 1/2 cup sugar until stiff. Beat yolks until light. Gradually beat in remaining sugar for 3 minutes. Beat in 1 tsp. vanilla. Combine ground nuts, crumbs, baking powder and salt; turn into yolk mixtures and mix well. Fold in whites. Divide evenly into pans. Bake 25 minute. To cool, hang upside down between pans one hour. Make filling: combine cream, 1/2 cup confectioners sugr and 1 tsp. vanilla. Beat stiff. Refrigerate. Frosting: Atop double boiler over hot water, melt chocolate and butter. Remove and mix in sugar, hot coffee, and vanilla until smooth. Assemble layers with half of filling between each. Frost. Refrigerate at least one hour.
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