Well you can’t have Valentine’s Day without a little chocolate…. is what I have been hearing from some of you after my last two “Valentine’s Day” posts of Cherry Chip Cupcakes and the French Onion Soup that I am doing for Rise and Shine.
You came in loud and clear!
So Chocolate you want, chocolate you shall have… but the way I want to do it… with Hazelnuts!
For the Biscotti Crust
5-5.50 ounces of traditional biscotti cookies, about 8 to 10
6 tablespoons cold unsalted butter , cubed
1/2 cup dark brown sugar
Preheat your oven to 350 degrees, Crumble the biscotti into a food processor, along with the cubed cold butter and brown sugar. Pulse the cookie mixture until a nice course crumb forms. Press the crust into the bottom of a 9” springform pan. Bake until golden brown, approximately 10-12 minutes. Remove and cool
For the Filling
8 ounces semi-sweet chocolate, rough chopped
1 3/4 cup brown sugar
12 tablespoons butter
5 large eggs, room temp
1/2 teaspoon espresso powder
1 tablespoon vanilla extract
1 tablespoon flour
3 ounces Hazelnuts, roasted skinned and chopped
- Into a double boiler add the chopped semi-sweet chocolate, along with the brown sugar, espresso powder and butter. Melt the chocolate and butter slowly and mix together with a wooden spoon until smooth and creamy.
- Remove the bowl from the double boiler and begin mixing in the eggs one at a time. Next mix in the vanilla and the one tablespoon of flour. The flour takes it away from a “tarte au chocolate” feel and more along the lines of a rich brownie. Fold in the chopped hazelnuts evenly.
- Pour into the springform pan with cooled biscotti crust and place into the oven. Bake 30-35 minutes at 350 degrees or until the center has puffed up and there is a slight ‘jiggle” in the center.
- Remove, cool, and pop into the fridge to chill.
For the Mirror Glaze
4 ounces bittersweet chocolate
4 ounces semi-sweet chocolate
3/4 cup heavy cream
4 tablespoons light corn syrup
4 tablespoons coffee liqueur (I used fantastic and flavorful local Prairie Wolf Spirits coffee liqueur)
Melt the chocolate over a double boiler, adding in the other ingredients. Mix gently yet thoroughly. The idea is to mix completely with the least amount of air bubbles created.
Pour onto the chilled chocolate torte tilting/carefully swirling the pan around to get a nice even cover. Use a toothpick to “pop” any air bubbles created. Place back in the fridge for at least 30 minutes to set.
Once set, carefully run a paring knife around the inside edge of the pan, then please the spring form. Garnish with extra roasted hazelnut. Enjoy the chocolate !!