Gianduia Torte with Chocolate Glaze


  • 1 ½ cups hazelnuts, toasted, husked
  • 8 ounces semisweet chocolate, chopped
  • 10 tablespoons (1 ¼ sticks) unsalted butter
  • 7 large egg yolks
  • ¾ cup sugar
  • Chocolate Glaze

1. Preheat oven to 350°F. Butter 8-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Butter parchment. Wrap outside of pan with foil. Finely grind hazelnuts in processor. Stir chocolate and butter in heavy medium saucepan over low heat until smooth....

View full recipe at SpringPad


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