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.

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