This is the most popular dessert in Viennese Café’s.
– 1 cup hazelnuts
– 3/4 cup warm whipping cream
– 1 lb. good milk chocolate
– 6 Mocha-Chocolate Wine Wafers
Toast nuts in 300F oven for half hour. Cool and grind fine. Melt chocolate bar in a double boiler. Reserve 1 half cup for the topping [keep warm]. Mix whipping cream, ground nuts, and melted chocolate. Spread 3 tablespoons of mixture across first wafer. Put another wafer on the side. Add the spread. Place it on top of the first. Repeat process up to the last cookie which receives no “filling” on top. Refrigerate for 1 hour. Pour reserved chocolate across top of cooled torte. Use a spatula to spread evenly across top and sides. Allow topping to harden at room temperature for a glossy sheen. Ready to serve next day.