Chocolate Hazelnut Brandy Torte with Biscotti
Yield
6 servingsPrep
40 minCook
0 minReady
100 minTrans-fat Free, High Fiber
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 317.9 | ml/g |
unsweetened chocolate
semisweet |
|
| 226.8 | g |
butter
room temperature |
|
| 2 | large |
eggs
|
|
| 79 | ml |
sugar
|
|
| 45 | ml |
brandy
|
|
| 202.3 | ml/g |
buttermilk biscuits
sweet-meal, coarsely broken |
|
| 118 | ml |
hazelnuts (filberts)
toasted, whole |
|
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.
