We are cooking with Chef Angie and today we are making a Tiramisu Torte..It's really an Italian dessert but so light and cool that it will make a great Easter Sweet!
makes 1 (6") Torte
2 tablespoons butter
1 cup chopped hazelnuts
1/4 cup sugar
1/4 cup water
3 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar (powdered)
3/4 cup grated chocolate
1 (small) store-bought pound cake
1/4 cup STRONG coffee
In a medium saute' pan, melt butter over medium-high heat. Stir in hazelnuts, sugar, and water. Cook for approximately 7 minutes, until the nuts are toasted and syrup coats nuts evenly. Spread nuts on parchment paper. Using a fork, separate nuts, and cool completely. Coating will harden. These nuts will keep in the freezer for 3-4 months or in a freezer bag at room temp. for 2 weeks.
In a medium bowl, beat cream cheese and confectioners' sugar with an electric mixer at medium speed, until smooth; set aside.
Line a 6-inch round cake pan with plastic wrap. Cut the pound cake into slices and brush both sides of them with the coffee. Spread half of the cream cheese on bottom of pan. Next line the pound cake pieces up on top of cream cheese. Sprinkle 1/3 grated chocolate on top of cake. Spread remaining cream cheese mixture over chocolate. Refrigerate for l hour.
Invert onto serving dish, and remove from pan. Carefully remove plastic wrap. Cover sides of torte with candied hazelnuts; sprinkle top with remaining chocolate. Cover and refrigerate until ready to serve. Serve with chocolate cookies or biscotti.