Chocolate hazelnut brandy torte with biscotti

6 servings

Ingredients

Quantity Ingredient
11 ounces Semisweet baking chocolate
½ pounds Butter, room temp
2 Eggs
⅓ cup Sugar
3 tablespoons Brandy
7 ounces PEAK FREEN SWEET-MEAL BISCUITS\", coarsely broken
½ cup Whole toasted hazelnuts

Directions

In top of double boiler melt chocolate and butter together. In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored.

Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in. Add the brandy & mix throughly. Pour the mixture over the biscuits.

Mix well. Line a 9" cake pan with plastic wrap. Pour in the mixture and cover with plastic wrap. Freeze until ready to serve.

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