Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Whole hazelnuts; roasted and chopped |
| 4 ounces | Caster sugar |
| 4 ounces | Butter |
| 5 \N | Eggs; separated |
| 4 ounces | Chocolate; grated |
| 4 ounces | Whole hazelnuts; roasted ground finely but still crunchy |
| 3 decilitres | Double cream lightly whipped Source: Felicity & Roald Dahl, Memories with Food at Gipsy House, 1991 ISBN 0-670-83462-9 Typed by Rene Gagnaux |
DECORATION
CREDITS
Butter a bowl and line with the roasted and chopped hazelnuts.
Mix caster sugar and butter, add egg yolks slowly. Add grated chocolate and ground nuts.
Beat egg wthites until stiff and gently fold into mixture. Turn into the lined bowl, cover with a double layer of greaseproof paper and tie firmly with string. A double strip of kitchen foil laid under the bowl and projecting up the sides will make lifting it out easier.
Place the bowl in a large saucepan ¾-full of water and steam for 2 hours.
Carefully turn out on to a serving plate. Just before serving, pour over some of the lightly whipped cream. Serve the remaining cream separately. Submitted By RENE GAGNAUX On 07-09-95