OLD SALT'S TABLE!
|
special Holiday TorteIngredients 1/8 cup raspberry puree 1/8 cup strawberry puree 2 oz. Belgian Sweet Chocolate 2 oz. Swiss Dark Chocolate 4 oz. Hershey’s Cocoa 4 oz. White Chocolate 2 oz. Chocolate Oil 2 oz. Chocolate Liquier 2 cup crushed graham crackers 1/4 lb. real butter 2 cups heavy whipping cream 1/4 cup hazelnuts (Filberts) hulled and chopped very fine. 6 large eggs Directions First, mix graham crackers, butter, hershey’s cocoa, and 6 egg yolks together to make crust (save egg whites). Bake crust at 175 to 200 until crust is firm. While crust is baking, mix fruit purees, 5 remaining types of chocolate, egg whites, and 1/2 cup cream for filling. When well mixed and stiff enough to make peaks, set aside until crust is done and topping mixed. Next, whip remaining cream until it forms peaks (you can skip this step if you use pre-whipped cream). Remove crust from oven, add filling, and refrigerate. Just before serving, top with whipped cream and chopped nuts. Note: you can also add shaved chocolate at this stage. Serves 4
|