Recipe: 00283 Title : Hazelnut Torte With White and Dark Chocolate Author: Date : August 1995 _________________________________________________________________________ This is from Susan Mendelson's "Expo '86 Cookbook". Mendelson is the part-owner of Vancouver's "Lazy Gourmet". Hope you like nuts (no allergies)! Makes one 3-layer, 9" torte Preheat oven to 350F; grease and flour 3 9" round cake pans. Torte: 7oz chocolate chips 7 egg yolks 2 cups toasted hazelnuts 1/2 unsalted butter 1 1/4 cups sugar 1 Tbsp. vanilla 1 Tbsp. baking powder 8 egg whites, beaten to stiff peaks pinch salt Process chocolate chips, hazelnuts and sugar in a food processor until finely minced. Add baking powder and salt. Add yolks, butter and vanilla and process until smooth. Fold whites into mixture. Pour batter into pans and bake 25 minutes. Cool thoroughly. White Chocolate Ganache: 1/3 cup heavy cream 4 oz white chocolate, in small chunks Heat cream slowly until very hot. Add chocolate and beat vigorously until blended. Chill, then whip until thick. Dark Chocolate Ganache: 1/2 cup heavy cream 6 oz semisweet chocolate, in small chunks Follow same procedure as with white chocolate ganache. Lazy Gourmet Glaze: 1/4 cup unsalted butter 2 Tbsp. heavy cream 4 oz. semisweet chocolate 1 Tbsp. brandy Melt butter and chocolate together over hot, not boiling, water. Mix cream and brandy together and add 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 -- enjoy! -=-=-=-=-=-=- _________________________________________________________________________