Caramel-Cloaked Chocolate-Hazelnut Torte

Caramel-Cloaked Chocolate-Hazelnut Torte
Photo by James Carrier


  • 3 tablespoons fine dried bread crumbs
  • Caramel cloak (recipe follows; see notes)
  • 1 tablespoon vanilla
  • 6 large eggs, separated
  • 2 cups hazelnuts (about 10 oz.)
  • ½ cup sugar
  • Chocolate ganache (recipe follows; see notes)

1. Place nuts in a 10- by 15-inch baking pan. Roast in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. Pour nuts into a towel and rub to remove loose skins. Let cool at least 15 minutes. Set aside eight completely skinned nuts. Whirl rema...

View full recipe at My Recipes


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