Chocolate Hazelnut Brandy Torte with Biscotti
Yield
6 servingsPrep
40 minCook
0 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ounces |
unsweetened chocolate
semisweet |
|
| ½ | pound |
butter
room temperature |
|
| 2 | large | eggs |
|
| ⅓ | cup | sugar |
|
| 3 | tablespoons | brandy |
|
| 7 | ounces |
buttermilk biscuits
sweet-meal, coarsely broken |
|
| ½ | cup |
hazelnuts (filberts)
toasted, whole |
|
Trans-fat Free, High Fiber
Directions
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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