INGREDIENTS

INSTRUCTIONS

Set a rack in the middle level of the oven and preheat to 350 degrees.
Butter a 12-cup Bundt pan and flour the buttered surface, shaking out
the excess.  Place hazelnuts in the bowl of a food processor fitted
with the steel  blade and pulse continuously until finely ground.
Bring a small pan of water to a boil and remove from heat. Place
chocolate in a heatproof bowl and set over the pan of water, stirring
occasionally, until melted. Remove bowl from pan and set aside.  In a
large mixer bowl beat the butter and 1/2 cup of the sugar until  soft
and light. Beat in the chocolate and scrape bowl and beater(s).  Beat
in the egg yolks, one at a time. Scrape bowl and beater(s). Stir  in
the ground hazelnuts and the flour by hand.  In a clean, dry mixer
bowl, whip the egg whites with the salt on  medium speed, until they
are frothy. Continue whipping the egg whites  until they are white and
opaque, and beginning to hold their shape  when the beater(s) are
lifted. Increase the speed and gradually whip  in the remaining 1/2 cup
sugar, continuing to whip the egg whites  until they hold a soft,
glossy peak.  Stir a quarter of the egg whites into the batter to
lighten it, then  fold in the remaining egg whites with a rubber
spatula, continuing to  fold until no streaks of egg white remain.
Scrape the batter into the  prepared pan.  Bake the cake about 35 to 45
minutes, until it is well risen and a  toothpick or skewer inserted
between the edge of the pan and the  central tube emerges clean. Place
a rack on the pan and invert cake  and pan to rack to cool. Remove pan
after 5 minutes and allow cake to  cool.  For glaze, combine water,
corn syrup and sugar in a saucepan and stir  well to mix. Place over
low heat and bring to a boil, stirring  occasionally to dissolve sugar.
Remove from heat and add chocolate.  Swirl pan so that chocolate is
submerged in hot syrup, then allow to  stand 2 minutes. Whisk glaze
smooth.  Before glazing cake, cut a disk that will fit under the cake
from  stiff corrugated cardboard. Cut a hole in the canter
corresponding to  the central tube in the cake pan. Slide the cardboard
under the cake  and place it on a rack over a jelly roll pan. Pour
glaze from pan  onto highest point of cake, all around, allowing glaze
to drip down  outside and center of cake. Let glaze dry before moving
cake.  Converted by MC_Buster.  Recipe by: COOKING LIVE  SHOW #CL9181
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 8466
Calories From Fat: 3937
Total Fat: 464.6g
Cholesterol: 1976.5mg
Sodium: 1379.6mg
Potassium: 1932mg
Carbohydrates: 1072.9g
Fiber: 47g
Sugar: 597.8g
Protein: 109.9g