Chocolate Hazelnut Brandy Torte With Biscotti Food

CHOCOLATE HAZELNUT BISCOTTI

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
• In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
• Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

CHOCOLATE HAZELNUT TORTE

Steps:

• Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan
• In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.

CHOCOLATE HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°F.
• To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.
• Remove from oven and place nuts in a dish- towel.
• Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts.
• Cool and then chop coarsely.
• Set aside while you prepare dough.
• Reduce oven temperature to 300°F.
• Line a large baking sheet (12 x 17) with parchment paper.
• In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
• Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside.
• In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds.
• On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using) when about half mixed.
• On a floured surface divide the dough in half.
• Form each half into a log, 12 inches long.
• Do this by rolling the dough back forth into a cylinder shape with floured hands.
• Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes.
• Bake until firm to the touch about 40 minutes (logs will spread during baking).
• Remove from oven, place on wire rack, let cool for 10 minutes.
• Using a long spatula transfer the logs to a cutting board.
• With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal.
• Arrange the slices on the baking sheet.
• Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer.
• Let cool on wire rack.

CHOCOLATE & HAZELNUT TORTE

Steps:

• Preheat oven to 170C/ 325F/ Gas mark 3.
• Toast all the hazelnuts in the oven for 10 minutes. Make sure they do not burn. Allow to cool, set aside 4 tbsp for the topping and grind the remaining nuts to a fine powder in a food processor.
• Melt the chocolate and butter for the cake in a heatproof bowl over a pan of barely simmering water. Do not let the base of the bowl touch the water. Let cool.
• In a bowl, beat the egg yolks for about 2 minutes, or until they go pale in colour.
• In a separate, large bowl, with a clean whisk or beaters, beat the egg whites and cream of tartar together until soft peaks are formed. Add sugar in stages, beating continually, until stiff peaks are formed.
• Add the beaten yolks to the melted butter and chocolate mixture and whisk lightly. Add half the whites and gently fold together with a spatula. Transfer this to the bowl with the remaining whites, add the ground nuts and gently fold everything together.
• Spoon the mixture into the prepared cake pan and bake in the preheated oven for 50 minutes or until the sides of the torte come away from the pan, and a skewer inserted into the middle of the torte comes out clean. Allow to cool completely before removing from the pan.
• For the topping, melt the chocolate and butter together as described above. Add 2 tbsp warm water and stir until smooth. Remove the bowl from the pan and allow to cool. Spread over the top of the torte using a palette knife. Roughly chop the reserved hazelnuts and sprinkle over the middle of the torte to decorate.

HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
• Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
• Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

CHOCOLATE HAZELNUT TORTE

Steps:

• Preheat an oven to 375°F.
• Lightly butter and flour a 9-inch round springform cake pan.
• To make the torte, spread the 1/2 cup hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5 to 7 minutes.
• While the nuts are still warm, place them in a kitchen towel and rub with the towel to remove the skins.
• Do not worry if bits of skin remain.
• Set aside.
• Place the chocolate and butter in a large heatproof bowl set over but not touching gently simmering water in a saucepan.
• Stir often until the chocolate melts, then remove from the heat.
• In a food processor fitted with the metal blade or in a blender, combine the skinned nuts with the 2/3 cup sugar.
• Pulse until finely ground.
• Add to the chocolate mixture and stir until blended.
• Let cool; then add the egg yolks one at a time, beating well after each addition.
• In a bowl, sift together the flour and cocoa.
• Stir into the chocolate mixture.
• In another bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form.
• Add the 2 Tbs sugar and beat until stiff peaks form.
• Using a rubber spatula, fold one-fourth of the whites into the chocolate mixture to lighten it.
• Then fold in the remaining whites just until no white streaks remain.
• Pour into the prepared pan.
• Bake until a skewer inserted into the center comes out almost clean, 35 to 40 minutes.
• Transfer the pan to a wire rack and let cool.
• To make the glaze, combine the chocolate, butter and corn syrup in a heatproof bowl set over but not touching gently simmering water in a saucepan.
• Stir often until the chocolate melts, then remove from the heat and stir until smooth.
• Let cool, stirring occasionally, for 15 minutes; the glaze will thicken slightly.
• Set the rack over a baking sheet, invert the torte onto the rack and lift off the pan.
• Pour on the glaze, tilting the torte to coat the top and sides completely.
• When the glaze stops dripping, place the 12 hazelnuts around the top of the cake.
• Transfer to a serving plate and serve.
• Makes one 9-inch torte.

CHOCOLATE-HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper; set aside. In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and hazelnuts until chocolate and hazelnuts are the size of peas.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With the mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
• Turn out the dough onto a generously floured work surface, and divide into four equal pieces. Shape each piece into a 10-by-2-inch log. Transfer to prepared baking sheets. Brush off any excess flour. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
• Bake, rotating halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheets to a wire rack to cool slightly, about 20 minutes.
• Place logs on a cutting board. Using a serrated knife, cut crosswise into 3/4-inch-thick slices. Place wire racks on two large rimmed baking sheets. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, about 20 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,

CHOCOLATE HAZELNUT TORTE

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.

CHOCOLATE HAZELNUT TORTE

Steps:

• Make torte:
• In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
• Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine.
• In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well.
• In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper.
• Make glaze:
• Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.
• Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.
• Serve torte with whipped cream or ice cream.

CHOCOLATE-HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
• Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
• Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)