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Chocolate Hazelnut Brandy Torte with Biscotti
Ingredients:

11 oz. semi-sweet baking chocolate
1/2 lb. butter, room temperature
2 eggs
1/3 cup sugar
3 tbsp. brandy
1 pkg. (7 oz.) Peak Freen Sweet-Meal Biscuits, coarsely broken
1/2 cup whole hazelnuts, toasted

Instruction:

In top of double boiler melt chocolate and butter together. In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored. Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in. Add the brandy; mix throughly. Pour the mixture over the biscuits. Mix well. Line a 9-inch cake pan with plastic wrap. Pour in the mixture and cover with plastic wrap. Freeze until ready to serve.

Source: www.foodgeeks.com