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Ingredients
- 7 ounce Chocolate chips
- 7 x Egg yolks
- 2 c. Toasted hazelnuts
- 1/2 x Unsalted butter
- 1 1/4 c. Sugar
- 1 Tbsp. Vanilla
- 1 Tbsp. Baking pwdr
- 8 x Egg whites, beaten to stiff Peaks
- 1 pch Salt
Directions
- Preheat oven to 350. Grease and flour three 9" round cake pans.
- Process chocolate chips, hazelnuts and sugar in a food processor till finely chopped. Add in baking pwdr and salt. Add in yolks, butter and vanilla and process till smooth. Fold whites into mix. Pour batter into pans and bake 25 min. Cold thoroughly.
- White Chocolate Ganache: 1/3 c. heavy cream 4 ounce white chocolate, in small chunks
- Heat cream slowly till very warm. Add in chocolate and beat vigorously till blended. Chill, then whip till thick.
- Dark Chocolate Ganache: 1/2 c. heavy cream 6 ounce semisweet chocolate, in small chunksFollow same procedure as with white chocolate ganache.
- Lazy Gourmet Glaze: 1/4 c. unsalted butter 2 Tbsp. heavy cream 4 ounce. semisweet chocolate 1 Tbsp. brandy
- Heat butter and chocolate together over warm, not boiling, water. Mix cream and brandy together and add in to chocolate.
- Assembly: Place one cake layer on plate. Spread with 1/2 of dark chocolate ganache. Top with another layer. Spread with white chocolate ganache. Top with third cake layer. Ice sides with remaining dark chocolate ganache. Cover with Lazy Gourmet Glaze.
- This is best made a day ahead of serving and refrigerated to allow the flavours and textures to combine. This is an extremely rich dessert,
- Torte:
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