Average Rating   No. of Servings   12 Approximate Cost   $8.77 Comments: mmmm  Ingredients: 270.00 g   white chocolate chips   75.00 g   butter   5.00 tbsp   warm water   0.50 tsp   vanilla essence - imitation   3.00   egg   0.50 c   flour   0.67 c   caster sugar   40.00 tbsp   yoghurt greek

Directions: a) prepare pastry base and roll to fit greased and lined cake tin b) prepare caramel and spread over base c) prepare torte and spread over caramel d) let torte completely set / cool. Prepare hazelnuts and evening distribute over top 1) Melt chocolate and butter over very low heat, stirring frequently. Remove from heat when mixture is smooth. 2) Dissolve coffee in the warm water and add to the butter and chocolate with the vanilla. Stir to combine and set aside to cool for 15 minutes. 3) Transfer mixture to a bowl, add egg yolks and mix well. Fold in flour. 4) Beat the egg whites until soft peaks form. 5) Continue beating, gradually adding the sugar. Beat until the mixture is thick and the sugar has dissolved. 6) Gently fold half of the egg white mixture into the chocolate mixture. Repeat with remaining egg white mixture. [7) Spoon mixture into greased pan lined with baking paper. Bake for 1 hour at 165 degrees Celsius.]

Caramel filling ( Required ) : 100.00 g   butter   200.00 g   condensed milk   0.50 c   golden syrup

Directions: Bring all ingredients to the boil, stirring all the time. Reduce heat and cook for 10minutes, stirring often until mixture is a deep golden colour.

Hazelnut topping ( Required ) : 1.50 c   hazelnuts   50.00 g   butter   0.33 c   brown sugar

Directions: