Chef Jason Sopel,
Chaise Café
Gooey dark and white chocolate filling covers a hazelnut crust.
Ingredients
Crust
2 cups hazelnuts
2 Tbs melted butter
Filling
2 cups dark or milk chocolate
1 2/3 cup of heavy cream
1/2 cup of white chocolate
Method
- Preheat oven to 350°F.
- Blend hazelnuts and butter in food processor. Press into bottom of pie plate.
- Bake in oven for 10-15 minutes or until golden. Set aside and cool.
- Melt dark or milk chocolate over a pot of simmering water. Stir in cream. Mix until smooth.
- Pour over cooled hazelnut crust. Let it set for three minutes.
- Melt white chocolate in a metal bowl over pot, spoon over torte. Place in fridge until set.
Yield 1 cake
