- Cooking Time:
- Servings: 12
- Preparation Time: 35
- 1 bag (6 oz) semisweet chocolate chips (1 cup)
- 1/2 cup butter or margarine
- 1/2 cup Gold Medal® all-purpose flour
- 4 eggs, separated
- 1/2 cup sugar
- 1 package (2 1/2 oz) hazelnuts (filberts), finely chopped, toasted (2/3 cup)
- Whole or chopped hazelnuts, if desired for garnish
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 1/4 cup butter or margarine
- 1/2 cup whipping cream or hazelnut-flavored nondairy liquid creamer
- Heat oven to 325°F.
- Grease bottoms and sides of two 9-inch round cake pans.
- Line bottoms of pans with waxed paper or cooking parchment paper.
- In 2-quart saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring constantly.
- Cool 5 minutes.
- Stir in flour until smooth.
- Stir in egg yolks until well blended.
- In large bowl, beat egg whites with electric mixer on high speed until foamy.
- Beat in sugar, 1 tablespoon at a time, until soft peaks form.
- Fold chocolate mixture into egg whites.
- Fold in toasted hazelnuts.
- Spread in pans.
- Bake about 25 minutes or until tops of cakes appear dry and toothpick inserted in center comes out clean.
- Cool 5 minutes.
- Run knife around side of each cake to loosen; remove from pan to cooling rack.
- Remove waxed paper.
- Cool completely.
- To prepare filling, in 2-quart saucepan, heat 2 cups chocolate chips and 1/4 cup butter over low heat, stirring constantly, until chocolate is melted; remove from heat.
- Stir in whipping cream.
- Refrigerate 30 to 40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon. (If filling becomes too thick, microwave on High 10 to 15 seconds to soften.)
- Place 1 cake layer on serving plate; spread with 2/3 cup filling.
- Top with remaining cake layer.
- Reserve 2 tablespoons filling.
- Frost side and top of cake with remaining filling.
- Drizzle with 2 tablespoons reserved filling. (If filling is too thick to drizzle, microwave on High 5 to 10 seconds to soften.)
- Garnish with hazelnuts.
NotesSavor this rich chocolate torte. It’s a dessert classic—2 layers filled with rich chocolate goodness!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Science 8 is Cooking with Chemistry 2013
Oliver & Grandson's Cajun and Southern Creations
KITCHEN CAUCUS Conservative CreationsSee More
Rocky Road Ice CreamSee More