Chocolate Espresso – Nut Torte

Chocolate Espresso - Nut Torte

Chocolate Espresso – Nut Torte


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I love chocolate and nuts, and they come together deliciously in this torte.  Serve it with sweetened whipped cream or your favorite ice cream.

          Thomas Faglon                                                                                Somerset, New Jersey


Chocolate Espresso – Nut Torte Recipe

Chocolate Espresso – Nut Torte

5 eggs, separated

1 tsp. baking cocoa

1 cup hazelnuts, toasted and skins removed

3 Tbsp. dark brown sugar

½ cup butter, softened

2/3 cup sugar

6 oz. bittersweet chocolate, melted and cooled

1 tsp. instant espresso powder

1 tsp. almond extract

¼ tsp. salt

Ganache:   6 oz. bittersweet chocolate, chopped

½ cup heavy whipping cream

½ cup finely chopped almonds, toasted

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.   Line the bottom of a greased 9 inch springform pan with waxed paper; grease the paper and dust with cocoa.  Set aside

Place hazelnuts and brown sugar in a food processor; cover and process until ground.  In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.  Add egg yolks, one at a time, beating well after each addition.  Beat in the melted chocolate, espresso powder, extract and salt.  Gradually add hazelnuts mixture.

In a large bowl with clean beaters, beat egg whites until stiff peaks form.  Fold into batter.  Spread into prepared pan.  Place pan on a baking sheet.

Bake at 375 F. for 35 – 40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.  Cool on wire rack to room temperature.  Remove sides of pan and invest onto a serving plate.

Place chocolate in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

Spread ganache over top and sides of cake; press almonds onto sides.  Cover and refrigerate for 30 minutes or until set.               14 servings


(Recipe for Chocolate Espresso – Nut Torte was on, 2013)


Hazelnut Shortbread Hearts Recipe

Hazelnut Shortbread Hearts

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Toasted hazelnuts add a nice crunch and flavor to these rich, buttery hearts.  The drizzle of dark and white chocolate gives the cookies an impressive look, but they couldn’t be easier to make.

Monique Theoret                                                                                             Wooster, Ohio

Hazelnut Shortbread Hearts Recipe

Hazelnut Shortbread Hearts

1 ½ cups butter, softened

1 cup confectioners’ sugar

3 tsp. vanilla

3 cups all-purpose flour

1 cup ground toasted hazelnuts

4 oz. bittersweet chocolate, melted

2 oz. white baking chocolate, melted

In a large bowl, cream butter and confectioners’ sugar until light and fluffy.  Stir in vanilla.  Combine flour and hazelnuts; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to ¼ inch thickness.  Cut with a floured 2 inch heart shaped cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 325 F. for 18 – 20 minutes or until lightly browned.  Cool for 1 minute before removing from pans to wire racks to cool completely.

Drizzle bittersweet and white chocolate over cookies; let stand until set.  Store in an airtight container.

(Recipe for Hazelnut Shortbread Hearts Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Chocolate Sparkle Cookies Recipe

Chocolate Sparkle Cookies

My husband, Mike, is ALWAYS working (day and night) on his computer, and one night he came up to me around 9 PM, and said that he found a recipe that was on his computer, and that I might want to make it.  After I read the recipe and it sounded good and I put it aside and thought that I would make it when I had the time.  You see, I made cookies for Mike to bring into work every week, and I put it aside and forgot about it.  It wasn’t until recently, that I found the recipe for Chocolate Sparkle Cookies that I thought it was gone for good, because I couldn’t fine it.

Chocolate Sparkle Cookies Recipe

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 Chocolate Sparkle Cookies

½ lb. bittersweet chocolate

3 Tbsp. butter, room temp.

2 eggs

1 Tbsp. honey

1/3 cup sugar, plus more for rolling

¾ cup ground almonds

2 tsp. cocoa powder

Pinch of salt

Powdered sugar for garnish

Preheat oven to 325F.   Melt chocolate on top of double boiler, over (but not in contact with) simmering water.  Cut butter into small pieces and mix into heated chocolate until melted.

Beat eggs with mixer, gradually adding the sugar and honey until light and the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes).  Fold into the chocolate-butter mixture.   Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture.

Cover and refrigerate overnight.

Line a baking sheet with parchment paper.  Use a small ice cream scoop to form the dough into 1 inch balls.  Working quickly, roll the balls in granulated sugar.

Place on the baking sheet about 2 inches apart.  Bake at 325F. for about 12 minutes, until the centers are moist, but not wet.  Cool slightly.  Dust lightly with powdered icing sugar.   Makes 36 cookies


(Recipe for the Chocolate Sparkle Cookies, was found on the eG Forums in 2010)

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