Title: Chocolate Hazelnut Brandy Torte with Biscotti
Categories: Chocolate Cake
Yield: 6 Servings

11	oz	Semisweet baking chocolate
1/2	lb	Butter, room temp
2		Eggs
1/3	c	Sugar
3	tb	Brandy
7	oz	PEAK FREEN SWEET-MEAL BISCUITS", coarsely broken
1/2	c	Whole toasted hazelnuts

In top of double boiler melt chocolate and butter together. In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored.

Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in. Add the brandy & mix throughly. Pour the mixture over the biscuits.

Mix well. Line a 9" cake pan with plastic wrap. Pour in the mixture and cover with plastic wrap. Freeze until ready to serve.

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