Torta Passionata

Name: Torta Passionata
Ingredients: 8 tablespoons I Can't Believe It's Not Butter!(R) Spread; 2 cups roasted hazelnuts ground skinned and; 1/4 cup sugar; 1/4 cup orange marmalade; 1 1/4 cups whipping heavy cream; 8 ounces semisweet chocolate or bittersweet chocolate, chopped; 2 tablespoons liqueur; 3 ounces white chocolate chopped

8 ingredients

4 steps

Ingredients

8 tablespoons I Can't Believe It's Not Butter!(R) Spread
2 cups roasted hazelnuts ground skinned and
1/4 cup sugar
1/4 cup orange marmalade
1 1/4 cups whipping heavy cream
8 ounces semisweet chocolate or bittersweet chocolate, chopped
2 tablespoons liqueur
3 ounces white chocolate chopped

Directions

1

Preheat oven to 325°.
2

Combine 4 tablespoons melted I Can't Believe It's Not Butter!(R) Spread, hazelnuts and sugar in small bowl. Evenly press on bottom and up sides in 9-inch tart pan. Bake 20 minutes or until crust is golden. Evenly spread marmalade on crust. Cool on wire rack.
3

Meanwhile, bring 1 cup cream just to a boil in small saucepan over medium heat. Process hot cream, semi-sweet chocolate, remaining 4 tablespoons Spread and 1 tablespoon liqueur in blender until smooth, about 1 minute. Pour into prepared crust. Refrigerate until set, at least 4 hours or overnight.
4

Meanwhile, melt white chocolate with remaining 1/4 cup cream and 1 tablespoon liqueur in top of double boiler, stirring frequently, until smooth; refrigerate. Serve sauce with torta.