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TravelOregon.com - Recipe of the Month
Oregon Hazelnut Chocolate Torte (Serves 12)
November's Oregon Hazelnut Chocolate Torte hails from The Stephanie Inn Dining Room in Cannon Beach. This chocolaty dessert is the perfect accent to your Thanksgiving dinner!
You can also find this recipe featured in the 2007 Oregon Bounty Recipe Book, a collection of nearly 100 Oregon-inspired recipes from outstanding chefs all over the state.
Hazelnut Crust
-2 cups Oregon Hazelnuts, toasted and ground
-1/2 (one-half) cup brown sugar
-1/4 (one-fourth) teaspoon ground nutmeg
-5 Tablespoons melted unsalted butter
Line the bottom of a 9-inch spring-form pan with waxed paper or parchment paper. Grease lightly.
In a mixing bowl, combine with toasted hazelnuts, brown sugar and nutmeg. Stir in the melted butter. Using the back of a wooden spoon, press the mixture into the bottom of the spring-form pan. Chill until set.
Chocolate Mousse
-1/2 cup (2 sticks) unsalted butter, softened
-1 cup sugar
-8 eggs
-1 1/4 (one and one-fourth) pounds bittersweet chocolate, melted and slightly cooled
-1/4 cup (one-fourth) half and half
Whip the softened butter until light and creamy. Whisk in the sugar and then the eggs, one at a time, beating thoroughly after each addition. With the mixer on low speed, add the melted chocolate and half and half. Pour over the chilled crust and refridgerate until set.
Chocolate Ganache
-7 1/2 (seven and one-half) ounces bittersweet chocolate, chopped
-1 teaspoon unsalted butter
-2/3 cup (two-thirds) heavy cream
Place the chopped chocolate and butter in the top of a double broiler and cook over medium heat, whisking often, until melted. Scald the cream and whisk into the chocolate-butter mixture. Let cool slightly, and then pour over the top of chilled mousse. Refridgerate until cool.
To Serve
Run a knife around the edge of the torte and remove the side of the spring-form pan. Slice into serving portions with a hot knife.
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