Chocolate Hazelnut Brandy Torte with Biscotti Recipe #2598
by Dave
SERVES 6
- 11 ounces semisweet baking chocolate
- 1/2 lb butter, room temp
- 2 eggs
- 1/3 cup sugar
- 3 tablespoons brandy
- 7 ounces peak freen sweet-meal biscuits, coarsely
- 1/2 cup whole toasted hazelnuts
- 1/2 cup 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 and 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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5 stars