Yield: 20 servings
|4 ounces||Bittersweet or semisweet chocolate, chopped|
|½ cup||Butter, softened|
|⅓ cup||Granulated sugar|
|½ cup||Amaretti cookie crumbs (about 20 cookies)|
|¾ cup||Toasted hazelnuts, finely chopped|
|1 ounce||White chocolate, melted|
Grease 8 inch square cake pan. Line bottom with waxed paper and grease paper. Set aside. In bowl, melt bittersweet chocolate and let cool slightly. Beat butter, sugar and eggs for about 3 minutes or until smooth. Add melted chocolate, cookie crumbs and hazelnuts.
Blend well. Pour into greased pan. Bake in 350F for about 22-25 minutes, or until top is firm to the touch. Let cool. Cake will pull away from the sides as it's cooling. Drizzle with white chocolate and cut into squares. Makes 20 squares. May be covered and refrigerated for up to 5 days. Origin: Canadian Living, December 1994. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-05-94