Hazelnut-Choclolate Viennese Torte Pt 2 Recipe

Recipe Hazelnut-Choclolate Viennese Torte Pt 2

Free Recipe Hazelnut-Choclolate Viennese Torte Pt 2

Recipe Type: P Recipes
Recipe Preparation: freeze
Cooking Temperature:
Recipe Serves: 1

Ingredients for Hazelnut-Choclolate Viennese Torte Pt 2 Recipe

See part 1

Hazelnut-Choclolate Viennese Torte Pt 2 Preparation

any drips from base. Let torte rest a few minutes until the glaze begins to set, but is still soft. Press handfulls of ground nuts all over the sides, but not the top. Arrange whole nuts, evenly spaced in circle on top about 1 inch from edge. Heap chocolate curls or bits in center. Refrigerate the uncovered, completed torte for several hours or, prefferably, overnight so the glaze will set and the flavors and textures will mellow . (Once the glaze has set, the torte can be frozen for up to 3 weeks. Freeze it uncovered, then wrap it in plastic wrap or tin foil. Unwrap it before thawing and thaw for several hours in the refridgerator. Posted to rec.food.recipes by maury@turing.eecs.uic.edu (Maurine Neiberg) on 1994b, .

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