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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
10 eggs |
1 cup granulated sugar |
2 cups ground hazelnuts |
4 tablespoons ground breadcrumbs |
1 teaspoon baking soda |
1 pinch salt |
8 ounces sweet butter |
1 tablespoon hersheys unsweetened cocoa |
1 tablespoon pure vanilla extract |
1 (16 ounce) box powdered sugar |
1 tablespoon chocolate syrup |
1 teaspoon instant espresso coffee |
1 egg |
1 lime, juice of |
Directions:
1. For The Tort-.
2. Separate eggs.
3. Beat egg whites stiff.
4. Beat egg yolks until thick and pale.
5. Dissolve baking soda with 1T water.
6. Add 1 cup sugar to egg yolks.
7. Fold in nuts and bread crumbs to egg yolks and sugar.
8. Add baking soda mixture to egg yolks.
9. Fold in egg whites.
10. Pour into prepared cake tins (3) and Bake at 375°F in 3 pans for 35 minutes.
11. For The Icing:.
12. Cream butter.
13. Add powdered sugar and mix, add chocolate syrup, egg and juice of 1 lemon.
14. Ice cooled cake and sprinkle with ground hazelnuts.
15. Refrigerate for 1 hour.
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