Caramel-Cloaked Chocolate-Hazelnut Torte

Caramel-Cloaked Chocolate-Hazelnut Torte
Photo by James Carrier


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

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


Best Wine Deals

See More Deals

Snooth Media Network