Hazelnut au chocolat *nbtb20a*
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| CAKE: | ||
| 7 | ounces | Semi-sweet chocolate |
| ½ | cup | Butter |
| ⅔ | cup | Sugar |
| 5 | eaches | Eggs; separated |
| 1 | cup | Hazelnuts; ground filberts |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Vanilla |
| CUSTARD SAUCE: | ||
| 1 | cup | Whipping cream |
| 2 | eaches | Egg yolks |
| ⅓ | cup | Sugar |
| RASPBERRY SAUCE: | ||
| 10 | ounces | Raspberries; frozen, |
| 1 | x | Thawed and drained |
| ½ | cup | Seedless raspberry jam |
| 1 | tablespoon | Cherry flavor liqueur; |
| 1 | x | If desired |
Directions
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.
RASPBERRY SAUCE:
In blender, puree raspberries. Strain ingredients. Refrigerate until ready to serve.
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.