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Chocolate And Hazelnut Linzer Torte

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  Butter 1 1⁄2 Cup (24 tbs), softened
  Sifted confectioner's sugar 1 Cup (16 tbs)
  Egg 1
  Sifted all purpose flour 2 3⁄4 Cup (44 tbs)
  Salt 1⁄8 Teaspoon
  Cocoa 1 Tablespoon
  Cinnamon 1 Teaspoon
  Ground hazelnuts 1 1⁄2 Cup (24 tbs)
  Raspberry jam 1 1⁄2 Cup (24 tbs)

Cream butter with sugar until blended.
Beat in egg.
Combine dry ingredients and nuts and stir into butter mixture.
Wrap and chill at least 1 hour; the dough will be firm but still sticky.
Press half the dough into a greased 10-inch springform pan.
Spread with raspberry jam to within 1/2 inch of edge.
Roll out 2/3 of remaining dough; cut into strips 1/2 inch wide and make a lattice top.
With the palms of the hands, roll remaining dough into 1/2 inch balls and place them, touching each other, around outside edge of torte.
Press the balls gently into place, flattening slightly to form a raised scalloped border.
Bake on bottom rack of a preheated 375° oven 45 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6874 Calories from Fat 3171

% Daily Value*

Total Fat 365 g561.2%

Saturated Fat 182.6 g913%

Trans Fat 0 g

Cholesterol 937.2 mg312.4%

Sodium 359.9 mg15%

Total Carbohydrates 874 g291.2%

Dietary Fiber 29.8 g119.1%

Sugars 549.6 g

Protein 68 g135.3%

Vitamin A 174.4% Vitamin C 14.2%

Calcium 38% Iron 142.6%

*Based on a 2000 Calorie diet

Chocolate And Hazelnut Linzer Torte Recipe