| 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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