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Title: Chocolate Hazelnut Torte
Categories: Dessert
Yield: 1 Torte
| 4 | lg | Eggs; separated |
| 1/2 | c | Sugar |
| 4 | oz | Semisweet chocolate; melted |
| 1 | sm | Apple; peeled & grated |
| 2 | tb | Hazelnut liqueur |
| 1/2 | c | Butter |
| 3/4 | c | Ground Oregon hazelnuts |
| 3 | tb | Dry bread crumbs |
| 1/2 | c | Apricot jam |
Cream butter until fluffy, slowly adding sugar, then egg yolks, beating well. Add cooled chocolate, ground hazelnuts, apple and bread crumbs. Beat egg whites until very stiff and fold into chocolate mixture. Bake in buttered and floured 8" springform pan at 350 for 50 to 60 minutes. Test for doneness, cool. Turn cake out onto serving plate and brush away crumbs.
Bring jam and liqueur to a boil and brush over entire surface of cake. Let set. Cover sides and top of cake with icing made by melting 4 oz. of semisweet chocolate with 2 tablespoons butter. Serve with Frangelico flavored whipped cream.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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