4 large eggs, separated
1/2 cup sugar
4 ounces semisweet chocolate, melted
1 small apple, peeled and grated
2 tablespoons hazelnut liqueur
1/2 cup butter
3/4 cup ground Oregon hazelnuts
3 tablespoons dry bread crumbs
1/2 cup apricot jam
Servings: 12
1. Cream butter until fluffy, slowly adding sugar, then egg yolks, beating well. Add cooled chocolate, ground hazelnuts, apple and bread crumbs. Beat egg whites until very stiff and fold into chocolate mixture. Bake in buttered and floured 8" springform pan at 350º for 50 to 60 minutes. Test for doneness, cool. Turn cake out onto serving plate and brush away crumbs.
2. Bring jam and liqueur to a boil and brush over entire surface of cake. Let set. Cover sides and top of cake with icing made by melting 4 oz. of semisweet chocolate with 2 tablespoons butter. Serve with Frangelico-flavored whipped cream.
Makes 10 to 12 servings.
Yield: 1 torte
1/2 cup sugar
4 ounces semisweet chocolate, melted
1 small apple, peeled and grated
2 tablespoons hazelnut liqueur
1/2 cup butter
3/4 cup ground Oregon hazelnuts
3 tablespoons dry bread crumbs
1/2 cup apricot jam
Servings: 12
1. Cream butter until fluffy, slowly adding sugar, then egg yolks, beating well. Add cooled chocolate, ground hazelnuts, apple and bread crumbs. Beat egg whites until very stiff and fold into chocolate mixture. Bake in buttered and floured 8" springform pan at 350º for 50 to 60 minutes. Test for doneness, cool. Turn cake out onto serving plate and brush away crumbs.
2. Bring jam and liqueur to a boil and brush over entire surface of cake. Let set. Cover sides and top of cake with icing made by melting 4 oz. of semisweet chocolate with 2 tablespoons butter. Serve with Frangelico-flavored whipped cream.
Makes 10 to 12 servings.
Yield: 1 torte
