Chocolate Hazelnut Torte with Pinot Gris Grappa from chef Diana Lett of Eyrie Vineyards.
Serves 4-6
½ pound butter
½ pound Callebaut semi-sweet chocolate, or other fine chocolate
2 eggs
6 tablespoons sugar
½ cup pinot gris or good brandy
½ pound wheatmeal biscuits, coarsely crushed
Slightly sweetened whipped cream, for garnish
½ cup coarsely chopped dry-roasted hazelnuts, for garnish
A day ahead butter, the sides of an eight-inch springform pan, and line the bottom with buttered wax paper. Melt the butter and chocolate together in a double boiler. Beat the eggs and sugar together until foamy, and add the melted butter and chocolate. Add the brandy and crushed biscuits. Stir together gently, and pour into the paper-lined pan. Refrigerate overnight. Day of Unmold, peel off the paper, and slice into servings. Garnish each serving with a generous dollop of slightly sweetened whipped cream. Sprinkle with the chopped roasted hazelnuts or shaved chocolate, if desired.
Visiting one of Washington's zen wonders and its collegiate neighbor written by Kevin Max After years of hearing about the…
Union County is a mix of rugged beauty, farmland hospitality and a few surprises written by Catie Joyce-Bulay OF OREGON'S…
In this Beerlandia podcast, we find the out-of-the-way Wolves & People Farmhouse Brewery in Newberg and taste the hazelnut and…
interview by Sheila Miller Kim Cooper Findling and her daughter, 14-year-old Libby Findling, seem to have pulled off a near-impossible…