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Chocolate Decandence Torte
by Executive Chef Carlo Cavallo

Be well prepared! These elegant tortes can be reheated just prior to serving, making a decadent chocolate dessert in seconds.

Pairing: Zinfandel

Servings: 4

13 ounce bitter chocolate
2/3 cups water
7 ounces sugar, in two parts
9 ounces butter
6 eggs
3/4 cup toasted peeled hazelnuts, roughly chopped
Extra butter for brushing ramekins

*optional: vanilla gelato

Preheat the oven to 350 degrees.

Brush butter inside four ramekins.

Roughly chop chocolate, place in a bowl.

Bring water and 5 ounces of the sugar to a boil and add to chocolate, then add butter and blend. In a separate bowl, whip the eggs with the remaining 2 ounces of sugar just until light and fluffy. Fold into the chocolate mix, then fold in the hazelnuts. Divide the batter evenly between the ramekins.

Place ramekins in a baking pan with tall sides. Add water to the baking pan till it reaches half way up the ramekins. and bake for 40 minutes.

Remove from oven, let cool slightly. Unmold the torte by flipping it onto a serving dish. Top with vanilla gelato, if desired.

Reheating Directions:
These tortes can be prepared ahead of time. Simply reheat them in a microwave for about 1 minute each.

Print Recipe


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