The best delicious Hazelnut-choclolate Viennese Torte Pt 2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hazelnut-choclolate Viennese Torte Pt 2 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hazelnut-choclolate Viennese Torte Pt 2.
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See part 1
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.
Yields
1 Servings
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