Chocolate Hazelnut Torte



Ingredients:


       

















Method:

Pre-heat oven to 350 degrees.

Butter bottom of a 10-inch spring-form pan and line with parchment paper.


  1. Chop the hazelnuts in a food processor; set aside. 

  2. Cream butter and sugar until fluffy, about 3 minutes. 

  3. Add eggs 1 at a time, then olive oil, and zest.

  4. Scrape bowl often.

  5. Beat mixture on high for two minutes to lighten.

  6. Next incorporate the dry ingredients in 3 additions.

  7. Alternate with milk.

  8. Mix well, fold in the hazelnuts and chocolate by hand.

  9. Blend until combined.

  10. Bake, about 35–40 minutes.  The top  should be lightly brown, and spring back to the touch.

  11. Cool 30 minutes; remove from the spring-form pan.

  12. Cool completely.  Sprinkle with powdered sugar and cut into wedges.



Enjoy!

Mary Ann Vitale


Cups Hazelnuts, toasted - skins rubbed off

1 1/2

Cup flour

1 1/2

tsp. baking powder

1

tsp. salt

1/4

Tbls. butter

6

cup plus 2 Tbls. sugar

1

Eggs

3

Tbls. extra virgin olive oil

1

Tsp. orange zest

2

Cup milk, room temperature

1

Tbls. semi-sweet chocolate, chopped (good quality)

5

Garnish with powdered sugar

Serve with whipped cream if desired