| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Ono!, Tried!, Desserts | 6 | Servings | |
INGREDIENTS
| Unsalted butter and flour | ||
| For cake pan | ||
| 1 1/2 | c | Hazelnuts,(filberts) toasted |
| Skinned | ||
| 1 | c | Granulated sugar |
| 6 | oz | Bittersweet chocolate,finely |
| Chopped (6 Squares) | ||
| 4 | oz | Unsalted butter at room temp |
| (1 stick) | ||
| 5 | Large eggs,seperated,at | |
| Room temperature | ||
| 1/2 | ts | Salt |
| Powdered sugar to dust cake | ||
| 2 | tb | Hazelnut liqueur,Frangelico |
| 1 | ts | Vanilla,instead of liqueur |
INSTRUCTIONS
TRENTON TIMES Place rack in center of oven;preheat to 350 deg.Butter and flour 9" cake pan.Line bottom of pan with parchment or wax paper;butter paper. In food processor or blender,pulse hazelnuts with 3 tabls.of sugar until finely ground,about 1 minute.Don't over process or nuts will turn into hazelnutt butter. Melt together chocolate,butter and remaing sugar,stirring frequently.Beat egg yolks,1 at a time,into chocolate mixture,blending well after each.Blend in nut mixture. Whip egg whites with salt until they hold firm,but not stiff,peaks,about to minutes.Gently fold whites into chocolate mixture. Pour batter into prepared pan.Bake 35 minutes,until cake feels firm in center when pressed lightly.Remove from oven and cool cake in pan on rack for 20 minutes. Place a cardboard round (available in cooking supply stores ) or a plate over pan and invert.Remove pan; peel off parchment.Let cool completely.Can can be made a day in advance.When cool,wrap completely in plastic wrap and store at room temperature... Posted to FOODWINE Digest by Beynong <Beynong@AOL.COM> on Sep 9, 1997
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