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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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From one of the Betty Crocker Cookbook revisions. Everywhere I take this, I always get asked for the recipe. It's a really simple torte, because you don't have to slice the layers, just bake in two separate pans! Read more ! Your guests will be impressed! (Bad pic, will repost better one when I make it again) Ingredients:
cake |
1 c. semi-sweet chocolate chips |
1/2 c. stick butter or margarine |
1/2 c. all-purpose flour (right, only 1/2 c.) |
4 eggs, yolks and whites separated |
1/2 c. sugar |
1 - 2 1/2 oz. pkg. hazelnuts, finley chopped and toasted (2/3 c.) |
chocolate truffle filling |
2 c. semi-sweet chocolate chips |
1/4 c. stick butter or margarine |
1/2 c. whipping (heavy) cream or hazelnut-flavored nondairy liquid creamer |
additional toasted, chopped hazelnuts |
Directions:
1. CAKE:
2. Preheat oven to 325 degrees F. Grease bottom and sides of 2 round pans, 9 x 1 1/2 with shortening. Line bottoms of pans with waxed paper or parchment paper.
3. Melt chocolate chips and butter in heavy 2-quart saucepan over medium heat, stirring constantly; cool 5 min. Stir in flour until smooth. Stir in egg yolks until well blended.
4. 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.
5. Bake about 25 min. or until tops of cakes appear dry and toothpick inserted in center comes out clean. Cool 5 min. Run knife along side of each cake to loosen; remove from pan to wire rack. Remove waxed paper. Cool completely.
6. Prepare Chocolate Truffle Filling (instructions below). Spread 2/3 c. 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.
7. CHOCOLATE TRUFFLE FILLING:
8. Heat chocolate chips and butter in heavy 2-quart saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat.
9. 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.)
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