Rich hazelnut chocolate cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Unsalted Butter -- cut into |
| 1 | \" pieces | |
| 8 | ounces | Callebut Bittersweet |
| Chocolate -- coarsely | ||
| Chopped | ||
| 8 | larges | Eggs -- separated |
| 1¼ | cup | Granulated Sugar |
| ¾ | cup | Hazelnuts, Toasted, Skinned |
| Ground | ||
| 1 | tablespoon | Hazelnut Liqueur |
| Confectioner's Sugar | ||
Directions
1. Preheat oven to 325 F. Butter and flour a 10-inch springform pan.
2. Combine the butter and chocolate in a double boiler over barely simmering water. Stir frequently until melted. Whisk the egg yolks with ¾ cup of the sugar. Whisk in the chocolate mixture, hazelnuts, and liqueur. 3. Using and electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat to firm peaks. Stir a third of the whites into the chocolate mixture. Fold in the remaining whites. Scrape the batter into the pan and bake until a tester inserted in the center of the cake comes out slightly moist, about 55 mins. Let cool. The cake will fall. Remove the sides of the pan and sift confectioners' sugar over the top of the cake. Cut into wedges and serve. Serves 10.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:19) (159) Fido: Cooking