Chocolate Brandy Hazelnut Torte
This dense, elegant, candybar-like confection—studded with nuts and cookies—is dressed up by tart raspberry coulis and lightly sweetened whipped cream.
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Cooking tools:
- Double boiler
- Blender
- Fine-mesh sieve
- Hand mixer
- Baking dish
- Pot
- Stove
- Freezer
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Spoon
- Measuring cup
- Measuring spoon
- Plate
- Plastic wrap
Ingredients
- 8 oz. quality semisweet chocolate, coarsely chopped
- 8 tbsp. unsalted butter, cut into small pieces
- 2 cups hazelnuts, toasted and skinned
- 22 firm ladyfingers or other similar sweet biscuits, broken into small pieces
- 2 eggs
- 1⁄3 cup granulated sugar
- 3 tbsp. brandy
- 2 cups fresh or thawed frozen raspberries
- 3 tbsp. granulated sugar
- 1 cup heavy cream, chilled
- 2 tbsp. confectioners' sugar
- 1⁄4 tsp. vanilla extract
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