HUNGARIAN HAZELNUT TORTE
This torte has a light, nutty texture and exceptional flavor. To cut
cleanly, use a sharp knife that's been dipped in hot water and wiped off.
8 oz semisweet chocolate, coarsely chopped
P/4 cups hazelnuts, finely ground
3/4 cup granulated sugar
3/4 cup dry white wine, such as Chablis or Chardonnay
1 tablespoon fine dry bread crumbs
6 large eggs, separated
1/4 teaspoon salt
TOPPING
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
whole hazelnuts, to decorate
Preheat the oven to 325°F. . Butter and flour a 13 x 9-inch baking pan ..
Stir the chocolate, hazelnuts, sugar, wine, and bread crumbs in a large
saucepan over medium low heat until the chocolate is melted. Set aside to
cool. . Beat the egg whites and salt in a large bowl with an electric mixer
at high speed until stiff peaks form .. With mixer at medium speed, beat
the egg yolks in a large bowl until pale. Use a large rubber spatula to fold
the yolks into the chocolate mixture. . Fold in the beaten whites .. Spoon
the batter into the prepared pan .. Bake for 45-55 minutes, or until a
toothpick inserted into the center comes out clean .. Cool the cake
completely in the pan on a rack. . Topping: With mixer at high speed, beat
the cream, sugar, and vanilla in a medium bowl until stiff. Spread the top
of the cake with the cream and decorate with the hazelnuts.
Makes one 13 x 9-inch caee Prep: 25 min. .
Cooking: 45-55 min. . Level: 1 . Keeps: 1-2 days
Reader's Digest Cakes
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