Chocolate Truffle Torte by domesticdiva

By DOMESTICDIVA

Ingredients

• Filling:
• 1 pkg (6 oz.)semisweet chocolate chips
• 1/2 cup stick butter*
• 1/2 cup all purpose flour
• 4 eggs, separated
• 1/2 cup sugar
• 2/3 cups finely chopped hazelnuts, toasted.
• 2 cups semisweet chocolate chips
• 1/4 cup stick butter
• 1/2 cup heavy whipping cream or hazelnut flavored (liquid) nondairy creamer

Details

Servings 12

Preparation

Step 1

Heat oven to 325. greasre bottoms and sides of 2, 9" round pans with shortening. Line bottom of pans with parchment paper.

melt chocolate chips and butter in heavy saucepan over medium heat, stirring constantly; cool 5 minutes.
stir in flour until smooth.
stir in egg yolks until well blended.

beat egg whites in large bowl with electric mixer on high speed until foamy. beat in sugar, 1 tbsp at a time,until soft peaks form. fold chocolate mixture into egg whites. Fold in toasted hazelnuts. spread in pan

bake about 25 minutes or until tops of cakes appear dry and toothpick comes out clean. cool 5 minutes. run knife along side of each cake to loosen; remove from pan to wire rack. remove parchment paper.Cool completely.

prepare filling, spread 2/3 cups of the filling on bottom layer.
top with second layer, frost top and sides of cake with remaining filling.
garnish with hazelnuts if desired.