Chocolate Hazelnut Brandy Torte with Biscotti
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Ingredients
| 11 oz. | semi-sweet baking chocolate | | 1/2 lb. | butter, room temperature | | 2 | eggs | | 1/3 cup | sugar | | 3 tbsp. | brandy | | 1 pkg. (7 oz.) | Peak Freen Sweet-Meal Biscuits, coarsely broken | | 1/2 cup | whole hazelnuts, toasted |
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Instructions
In top of double boiler melt chocolate and butter together. In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored. Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in. Add the brandy; mix throughly. Pour the mixture over the biscuits. Mix well. Line a 9-inch cake pan with plastic wrap. Pour in the mixture and cover with plastic wrap. Freeze until ready to serve.
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