The finely-ground nut filling — for which I alternate between hazelnut and almond, sometimes subbing in pecans or walnuts — adds a level of moisture and texture to the overall chocolate ...

Then use just enough dressing to lightly season the greens. A meal like this deserves a grand finish: Try the rich hazelnut torte. Top it with billows of bourbon-scented whipped cream. Or ...

A small amount of flour in addition to the ground nuts makes this hazelnut torte a bit denser than a typical torte. Hazelnuts have papery peels that need to be removed before the nuts can be used ...

Take it up a notch and glaze it with chocolate ganache. It can also become an orange-hazelnut torte glazed with chocolate ganache, a chocolate-mint torte served with a dollop of whipped cream or a ...

This torte is a great choice to serve for special occasions. It’s surprisingly light, making it perfect to serve after a large meal. Preheat the oven to 350°F. Lightly grease three 9-inch round ...

Use short pulses to prevent the oils from being released and turning it into hazelnut butter. The torte will come out whether you grind the meal or not, but I prefer the texture when it's finer.

What matters? Be sure to remove the torte from the oven when the center is still soft. If you wait until a tester comes out clean, it’s overbaked. Hazelnut flour is available in many groceries ...

That's why I love making Hazelnut Torte. Separating eggs is not necessary to create this rustic cake that has moist texture and nutty flavor reminiscent of an old-fashioned Eastern European dessert.

Use the best chocolate you can find and be sure to remove the torte from the oven when the center is still soft. If you wait until a tester comes out clean, it’s overbaked. Hazelnut flour is ...

This torte is a great choice to serve for special occasions. It’s surprisingly light, making it perfect to serve after a large meal. Preheat the oven to 350°F. Lightly grease three 9-inch round ...

One should have an elegant chocolate cake in one's arsenal. This one is spiked with orange liqueur and hazelnuts - a glorious combination. Equipment and preparation: You'll need a 23cm/9in cake ...

Ingredients:8 oz semisweet chocolate4 oz butter4 ea eggs2/3 cup brown sugar2 Tbsp Frangelico2/3 cup hazelnuts, coarse ground1 tsp saltProcedure:1. Melt chocolate and butter over a double boiler.2 ...