| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Newdesserts |
12 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Whole hazelnuts |
| 1/2 |
lb |
Granulated sugar |
| 1/2 |
lb |
Sweet butter |
| 1/2 |
lb |
All purpose flour, mixed |
|
|
with |
| 1/2 |
t |
Baking powder |
| 1/2 |
lb |
Bittersweet chocolate |
|
|
melted |
| 1 |
|
Egg, 1 to 2 eggs |
| 6 |
oz |
Seedless raspberry jam |
INSTRUCTIONS
Preheat the oven to 375 degrees. Roast the hazelnuts until they smell
toasty. Remove from oven and let cool for a few minutes. Rub off the
skins and cool the nuts another 15 minutes. In a food processor grind
the nuts with the sugar until finely ground but not pasty. With your
hands work in the butter, flour and chocolate together. Add the eggs,
one at a time. You just need the egg to hold the dough together; you
may need only 1. Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan.
Spread about 2/3 of dough in the bottom and up the sides of the pan,
spread the jam in the middle and top with more dough. Bake at 375
degrees for 10 minutes, reduce heat to 350 degrees and bake 5 minutes
more, then reduce heat to 300 and bake for 1 hour longer or 1 1/4
hours in all. To test insert a cake tester in dough and it should come
out dry. Can be made days ahead of time. Yield: 12 to 16 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By
: MONDAY TO FRIDAY SHOW #MF6764 Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 18:02:06 -0500 From: Gail Shermeyer
<4paws@netrax.net>
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