| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Chocolate, Desserts | 12 | Servings | |
INGREDIENTS
| 1 | c | Butter; softened |
| 1 1/3 | c | Sugar |
| 1/2 | c | Ghirardelli cocoa |
| 1 | tb | Cognac |
| 6 | Eggs; separated | |
| 1 | c | Hazelnuts; finely ground |
| 1 | c | Ghirardelli cocoa |
| 1 3/4 | c | Sugar |
| 1/2 | c | ;Water, hot |
| 1/2 | c | Milk |
| 1 | pn | Salt |
| 1 | ts | Vanilla |
| Francisco |
INSTRUCTIONS
DARK COCOA SAUCE Heat oven to 325-F. Cream butter with sugar. Mix in cocoa and cognac. Beat egg yolks until fluffy; add to cocoa mixture and beat two minutes on medium. Mix in nuts. Beat egg whites until soft peaks form. Stir 1/3 beaten egg whites into chocolate mixture to lighten; fold in remainder. Spread into buttered 8" springform pan. Bake at 325 F for about 1 hour or until firm in the center. Cool in pan before removing. (Cake will sink in the center.) Spread Cocoa Whipped Cream into indentation in center of cake. Top with Dark Cocoa Sauce, if desired. Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot water and mix until smooth. Add milk and salt. Heat to boiling; cook for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or other desserts. Adapted from recipe from Ghirardelli Chocolate Company of San From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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