Chocolate Nut Torte

 

Ingredients:

5

 

Large Eggs

¼

Cup

Sugar

¼

Cup

Unsweetened Cocoa Powder

 

 

Pinch Of Baking Soda

2

Cup

Hazelnuts Or Almonds

¼

Cup

Breadcrumbs

¼

Tsp

Crème De Cacao

 

 

 

4

Oz

Semi-Sweet Chocolate, Chopped (4 squares)

3

Tbl

Butter

1

Tbl

Corn Syrup

Directions:

Preheat oven to 350ºF. Grease bottom and sides of a 9” round springform pan.

Spread the almonds or hazelnuts on a baking sheet in a single layer, and cook for 5=8 minutes or until toasted brown. Let Cool. Place the nuts into a food chopper or food processor and pulse the nuts until finely ground but not pasty. Set aside.

In a large bowl beat the egg yolk and the sugar with an electric mixer on medium high, about 5 minutes or until thick, and creamy. Stir in the cocoa powder and baking soda. Fold into the egg yolk mixture the breadcrumbs, the nuts and the crème de cacao.

In a medium bowl beat the egg whites until stiff. Gently fold into the egg yolk mixture. Pour the mixture into the prepared pan and bake for 30-35 minutes or until a tester inserted in center comes out clean. Let cool in pan for 15 minutes before removing it to a wire rack to cool completely.

Glaze: Melt 4 ounces of semi-sweet chocolate and 3 tablespoon of butter in a small saucepan over very low heat. Remove the pan from the heat and stir in the corn syrup.

Pour the glaze over the cooled cake and let it set before serving, about 30 minutes.

 

Yields

6-8 servings

 

Hosting by WebRing.