Chocolate hazelnut decadence - bon appetit
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Bittersweet (not unsweetened or semisweet chocolate, chopped |
| ½ | cup | (1 stick) unsalted butter |
| ½ | cup | Unsweetened cocoa powder |
| 3 | larges | Eggs |
| ¼ | cup | Sugar |
| 3 | tablespoons | Frangelico (hazelnut liqueur) |
| ¾ | cup | Chopped toasted hazelnuts |
| 1 | cup | Whipping cream |
| 1 | pounds | Bittersweet (not unsweetened or semisweet chocolate, chopped |
| Fresh raspberries | ||
Directions
CAKE
GLAZE
FOR CAKE: Preheat oven to 325'F. Butter 8-inch diameter cake pan with 2- inch-high sides. Line pan bottom with waxed paper. Butter paper.
Dust pan with flour; tap out excess. Melt chocolate and butter in heavy small saucepan over low heat, stirring until smooth. Sift cocoa into large bowl. Add eggs and sugar and whisk until blended. Whisk in melted chocolate mixture. Stir in Frangelico, then nuts. Pour batter into prepared pan. Bake until tester inserted Into center comes out clean, about 35 minutes (cake will not rise to top of pan). Cool cake in pan on rack 1 hour. Turn out cake onto plate; peel off paper.
Refrigerate cake 2 hours.
FOR GLAZE: Bring cream to boil in heavy large saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Pour half of glaze over cake; spread with spatula to coat top and sides. (Can be prepared 1 day ahead. Refrigerate cake and remaining glaze. Let cake stand 2 hours at room temperature before serving.) Stir remaining glaze over medium low heat until warmed through. Slice cake and arrange on plates. Spoon remaining glaze in pool on each plate. Sprinkle with berries and serve.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>