Chocolate Hazelnut Torte

Recipe Ingredients

1 cup	198g / 7oz	Butter - softened
1 1/3 cups	263g / 9.3oz	Sugar
1/2 cup	55g / 1.9oz	Ghirardelli cocoa
1 tablespoon	15ml	Cognac
6		Eggs - separated
1 cup	237ml	Hazelnuts - finely ground
		Dark Cocoa Sauce
1 cup	110g / 3.9oz	Ghirardelli cocoa
1 3/4 cups	346g / 12oz	Sugar
1/2 cup	118ml	Water - hot
1/2 cup	118ml	Milk
1		Salt
1 teaspoon	5ml	Vanilla

Recipe Instructions

Heat oven to 325F.

Cream butter with sugar. Mix in cocoa and cognac. Beat egg yolks until fluffy; add to cocoa mixture and beat two minutes on medium. Mix in nuts. Beat egg whites until soft peaks form. Stir 1/3 beaten egg whites into chocolate mixture to lighten; fold in remainder.

Spread into buttered 8" Springform pan. Bake at 325F for about 1 hour or until firm in the center. Cool in pan before removing. (Cake will sink in the center.) Spread Cocoa Whipped Cream into indentation in center of cake. Top with Dark Cocoa Sauce, if desired.

Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot water and mix until smooth. Add milk and salt. Heat to boiling; cook for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or other desserts.

Adapted from recipe from Ghirardelli Chocolate Company of San Francisco

Source:
Canadian Living: December 1997, Page 221.

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