Glazed Hazelnut Chocolate Torte

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• 1 cup flour
• 3 ounces unsweetened chocolate
• 1/2 cup water
• 5 eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped hazelnuts
• 2 egg yolks
• 8 tablespoons butter
• 2 tablespoons cocoa
• 2 teaspoons frangelico liqueur
• 1/4 cup unsweetened cocoa powder
• 1/2 cup whipping cream
• 6 tablespoons butter
• 3/4 cup confectioners' sugar
• 1 teaspoon frangelico liqueur

Recipe

• 1 ---forthe torte---.
• 2 place buttered and floured parchment paper (or waxed) on the bottom and sides of a round 9" cake pan; shake out any excess flour.
• 3 heat oven to 350 degrees f.
• 4 melt 3 oz chocolate in the water over low heat, stirring& cool.
• 5 beat 5 eggs until very frothy and light, gradually add the cup of sugar, beating all the while until the mixture is very thick.
• 6 slowly stir (not beat) in half of the flour, then the chocolate and then the remaining flour, hazelnuts,& vanilla extract.
• 7 pour into the prepared pan and bake for approx 40 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
• 8 cool for a few minutes and turn out onto a rack, gently remove the paper.
• 9 when fully cooled cut the torte through the center so you have two layers.
• 10 ---forthe buttercream filling---.
• 11 in your blender or food processor blend the 2 egg yolks, add 2 tbsp sugar, two tsp frangelica and blend until very smooth.
• 12 gradually add small bits of butter and blend until the butter is totally incorporated.
• 13 chill the butter cream until it has a consistency that will spread easily (about 1 hour).
• 14 ---forthe glaze---.
• 15 you must time making the glaze so it coincides with the chilling of the cake because you want to put on the glaze while it is hot.
• 16 mix together the cocoa, cream, butter,& confectioner's sugar in a saucepan; use low heat and stir until chocolate is melted and everything is combined; remove from heat (apprx 7 minutes), then stir in the liqueur.
• 17 ---assemblingthe torte---.
• 18 spread the butter cream on the bottom layer, place on the top layer cover and chill for 1 hour in the fridge.
• 19 when the torte has chilled, using an oiled spatula spread the hot glaze over the top and sides of the torte.