Delicious Chocolate Hazelnut Torte
Ingredients:
Unsweetened cocoa powder, for pan and dusting
3/4 cup unsalted butter + more for pan
1/2 cup whisky or hot water
1 cup currants
1 pound bittersweet chocolate, chopped
1 1/3 cups heavy cream
1 cup sugar
6 large eggs
1/4 tsp salt
1 1/2 cups toasted and chopped hazelnut
Instructions:
1. Heat oven to 225 degrees.
2. Butter a 8" springform pan, dust with cocoa powder.
3. Mix together currants and whiskey in a bowl.
4. Let macerate for about 30 minutes.
5. With the fine sieve, strain currants.
6. Bring cream and butter to almost a boil in a saucepan.
7. In a heatproof bowl add chocolate, pour cream over it.
8. Mix gently until combined well.
9. Beat together eggs, salt and sugar.
10. Stir into chocolate mixture.
11. Mix in currants ans nuts.
12. Pour batter into prepared pan.
13. Bake for about 2 hours.
14. Transfer to a wire rack, let it cool completely.
15. Wrap with a plastic wrap and refrigerate overnight..
16. Dust with cocoa powder then serve.
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