Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Unsalted Butter -- cut into 1 1/4 c Granulated Sugar
1 " pieces 3/4 c Hazelnuts, Toasted, Skinned
8 oz Callebut Bittersweet Ground
Chocolate -- coarsely 1 tb Hazelnut Liqueur
Chopped Confectioner's Sugar
8 lg Eggs -- separated

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 3/4 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

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