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

Related recipes