| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
American |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped walnuts (4 ounces) |
| 1 |
c |
Chopped hazelnuts or almonds (4 ounces) |
| 1/4 |
c |
(1/2 stick) butter; softened |
| 1 |
lb |
(16 squares) semisweet chocolate, coarsely chopped |
| 1 |
c |
Heavy cream |
| 6 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Granulated sugar |
| 1 |
c |
Whipped cream |
| 1 |
c |
Fresh raspberries |
INSTRUCTIONS
CRUST
FILLING
GARNISH
(Great American Home Baking)
30 minutes preparation plus cooling and chilling, 45 minutes baking
1. Preheat oven to 325 degrees F.
2. To prepare crust, is together nuts and butter, press evenly over bottom
and up sides of a 9-inch pan.
3. To prepare filling, in a medium saucepan heat chocolate and cream over
low heat, stirring constantly, until chocolate is melted and sooth. Cool to
room temperature, 10 minutes.
4. Beat together eggs and vanilla at low speed until foamy. At high speed,
gradually beat in flour and sugar until thick, 8 to 10 minutes.
5. Fold one-third of egg mixture into melted chocolate mixture. gold
chocolate mixture, one-quarter at a time, into remaining egg mixture.
Spread batter in prepared pan; smooth top.
6 Bake cake until puffed around outer edges, 45 minutes. Transfer pan to
wire rack to cool for 30 minutes. Remove sides of pan.
7. Chill cake for 4 hours or overnight. garnish with whipped cream and
fresh raspberries before serving. Posted to EAT-L Digest by Al & Diane
Johnson <johnson@NEGIA.NET> on Sep 1, 1997
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