CHOCOLATE TRUFFLE TORTE
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/2 stick margarine or butter
1/2 cup all purpose flour
4 eggs, separated
1/2 cup sugar
1 package (2 1/2 ounces) hazelnuts, finely chopped and toasted (2/3 cup)
Chocolate Truffle Filling (recipe follows)
Whole or chopped hazelnuts, if desired
Preheat oven to 325 degrees F. Grease bottoms and sides of 2 round cake pans, 9x1 1/2-inches, with shortening. Line bottom of pans with waxed paper or cooking parchment paper.
Melt chocolate chips and margarine in heavy 2-quart saucepan over medium heat, stirring constantly, cook 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Fold in toasted hazelnuts. Spread in pans.
Bake about 25 minutes or until tops of cakes appear dry and toothpick inserted in center comes out clean. Cool 5 minutes.
Run knife along side of each cake to loosen; remove from pan to wire rack. Remove waxed paper. Cool completely.
Prepare Chocolate Truffle Filling. Spread 2/3 cup of the filling on bottom layer. Top with other layer. Frost top and sides of cake with remaining filling. Drizzle with any remaining filling and garnish with hazelnuts.
CHOCOLATE TRUFFLE FILLING
Makes 12 servings, about 1 2/3 cups
Fills and frosts on 8 or 9 inch cake.
1 package (12 ounces) semisweet chocolate chips (2 cups)
1/4 stick butter or margarine
1/2 cup whipping cream (heavy cream) or hazelnut flavored non dairy creamer
Heat chocolate ships and margarine in heavy 2-quart saucepan over low heat; stirring constantly; until chocolate is melted; remove from heat.
Stir in whipping cream. Refrigerate 30-40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon. If filling becomes too thick, microwave on High (100%) 10-15 seconds to soften.
Servings: 12
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/2 stick margarine or butter
1/2 cup all purpose flour
4 eggs, separated
1/2 cup sugar
1 package (2 1/2 ounces) hazelnuts, finely chopped and toasted (2/3 cup)
Chocolate Truffle Filling (recipe follows)
Whole or chopped hazelnuts, if desired
Preheat oven to 325 degrees F. Grease bottoms and sides of 2 round cake pans, 9x1 1/2-inches, with shortening. Line bottom of pans with waxed paper or cooking parchment paper.
Melt chocolate chips and margarine in heavy 2-quart saucepan over medium heat, stirring constantly, cook 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Fold in toasted hazelnuts. Spread in pans.
Bake about 25 minutes or until tops of cakes appear dry and toothpick inserted in center comes out clean. Cool 5 minutes.
Run knife along side of each cake to loosen; remove from pan to wire rack. Remove waxed paper. Cool completely.
Prepare Chocolate Truffle Filling. Spread 2/3 cup of the filling on bottom layer. Top with other layer. Frost top and sides of cake with remaining filling. Drizzle with any remaining filling and garnish with hazelnuts.
CHOCOLATE TRUFFLE FILLING
Makes 12 servings, about 1 2/3 cups
Fills and frosts on 8 or 9 inch cake.
1 package (12 ounces) semisweet chocolate chips (2 cups)
1/4 stick butter or margarine
1/2 cup whipping cream (heavy cream) or hazelnut flavored non dairy creamer
Heat chocolate ships and margarine in heavy 2-quart saucepan over low heat; stirring constantly; until chocolate is melted; remove from heat.
Stir in whipping cream. Refrigerate 30-40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon. If filling becomes too thick, microwave on High (100%) 10-15 seconds to soften.
Servings: 12
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