Hazelnut-choclolate Viennese Torte Pt 2

Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	Viennese	Passover	1	Servings

INGREDIENTS

See part 1

INSTRUCTIONS

any drips from base.  Let torte rest a few minutes until the glaze
begins to set, but is  still soft. Press handfulls of ground nuts all
over the sides, but  not the top. Arrange whole nuts, evenly spaced in
circle on top about  1 inch from edge. Heap chocolate curls or bits in
center.  Refrigerate the uncovered, completed torte for several hours
or,  prefferably, overnight so the glaze will set and the flavors and
textures will "mellow".  (Once the glaze has set, the torte can be
frozen for up to 3 weeks.  Freeze it uncovered, then wrap it in plastic
wrap or tin foil. Unwrap  it before thawing and thaw for several hours
in the refridgerator.  Posted to rec.food.recipes by
maury@turing.eecs.uic.edu (Maurine  Neiberg) on 1994b, .

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