Hazelnut au chocolat

Yield: 8 Servings

Measure Ingredient
7 ounces Semi-sweet chocolate
½ cup Butter
⅔ cup Sugar
5 \N Eggs; separated
1 cup Hazelnuts; ground filberts
1 teaspoon Vanilla
2 tablespoons Vanilla
1 cup Whipping cream
2 \N Egg yolks
⅓ cup Sugar
10 ounces Raspberries; frozen,
\N \N Thawed and drained
½ cup Seedless raspberry jam
1 tablespoon Cherry flavor liqueur;
\N \N If desired




Heat oven to 250 F. Grease and dust bottom only of 9½" springform pan with cocoa. In medium saucepan over low heat, melt chocolate and butter, stirring constantly. Stir in ⅔ cup sugar and continue stirring until sugar is dissolved. In small bowl, beat 5 egg yolks at highest speed for 2-3 minutes. Blend a small amount of chocolate mixture into yolks. Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened. Remove from heat; stir in vanilla and ground filberts.

In small bowl, beat 5 egg whites at highest speed until soft peaks form.

Gently fold egg whites into chocolate. Pour into prepared pan and bake at 250 F.

for 2 hrs. (yes, 250 F) Cool completely; cover and refrigerate until ready to serve. CUSTARD SAUCE: In medium saucepan, bring cream just to a boil. In small bowl, combine egg yolks and sugar. Blend a small amount of cream into yolks. Blend yolk mixture into cream and cook over low heat about 10 minutes. or until custard coats a spoon, stirring constantly. DO NOT BOIL. Remove from heat. Cool to room temperature and refrigerate.


In blender, puree raspberries. Strain ingredients. Refrigerate until ready to serve.


Remove sides from springform pan. Cut cake into wedges. To serve, pour small amount of custard and raspberry sauce onto cake plate. Marble a creative pattern with knife if desired. Place wedge of cake on top. Garnish with white chocolate rose and shavings if desired. Pillsbury Chocolate Lovers II cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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