Hazelnut au chocolat *nbtb20a*
Yield: 8 Servings C
Ingredients:
- 7 oz Semi-sweet chocolate
- 1/2 c Butter
- 2/3 c Sugar
- 5 ea Eggs; separated
- 1 c Hazelnuts; ground filberts
- 1 ts Vanilla
- 2 tb Vanilla CUSTARD SAUCE:
- 1 c Whipping cream
- 2 ea Egg yolks
- 1/3 c Sugar RASPBERRY SAUCE:
- 10 oz Raspberries; frozen
- 1 x Thawed and drained
- 1/2 c Seedless raspberry jam
- 1 tb Cherry flavor liqueur;
- 1 x If desired
Instructions:
Heat oven to 250 F. Grease and dust bottom only of 9 1/2" springform pan with cocoa. In medium saucepan over low heat melt chocolate and butter stirring constantly. Stir in 2/3 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.
