Ingredients for Chocolate Hazelnut Brandy Torte With Biscotti
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How to Make Chocolate Hazelnut Brandy Torte With Biscotti
- Preheat oven to 350°F (175°C). Prepare your 9-inch springform pan by greasing and flouring it.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped hazelnuts and brandy.
- Pour the batter into the prepared springform pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the torte cool completely in the pan before removing the sides.
- While the torte is cooling, prepare the chocolate ganache: In a double boiler or heat-safe bowl set over simmering water, melt the chocolate chips and heavy cream together, stirring until smooth. Remove from heat and stir in the remaining brandy.
- Once the torte is completely cool, pour the ganache over the top, letting it drizzle down the sides.
- Gently press the crushed biscotti into the ganache.
- Refrigerate for at least 2 hours before serving to allow the ganache to set.
- Slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
160g
Fat
150g
Carbs
20g
