Chocolate Hazelnut Brandy Torte with Biscotti
Submitted by christiona
No-bake frozen chocolate torte with 11 ounces of melted chocolate, brandy, broken biscuits, and toasted whole hazelnuts. Rich, dense, and served straight from the freezer like an Italian semifreddo.
YIELD
6 servingsPREP
40 minCOOK
0 minREADY
100 minThis torte is basically a frozen chocolate truffle studded with crunchy biscuit chunks and whole toasted hazelnuts. No baking required. No oven. Just a double boiler, a mixing bowl, and a spot in the freezer.
Eleven ounces of chocolate melts into half a pound of butter, then gets beaten with eggs, sugar, and a generous pour of brandy. Broken biscuits and hazelnuts fold in for texture, and the whole thing gets pressed into a lined cake pan and frozen solid.
Slice it thin and serve straight from the freezer. It’s rich enough that a sliver is all you need, but good luck stopping at one.
Kitchen Tips
- Toast the hazelnuts until fragrant and the skins start to crack, then rub them in a towel to remove loose skins
- Break the biscuits into uneven pieces. Some chunky, some small. It gives every slice a different textural surprise
- Line the pan with plastic wrap with plenty of overhang so you can lift the whole torte out cleanly
- Let it sit at room temperature for 5 minutes before slicing for a slightly softer, creamier texture
Ingredients
Directions
In top of double boiler melt chocolate and butter together.
In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored.
Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in.
Add the brandy and mix throughly.
Pour the mixture over the biscuits.
Mix well.
Line a 9” cake pan with plastic wrap.
Pour in the mixture and cover with plastic wrap.
Freeze until ready to serve.
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