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Hazelnut Pavlova With Chocolate Sauce

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Dessert 8 Servings

INGREDIENTS

4 Egg whites
1 pn Salt
1 1/2 c Sugar
1 1/2 t Vinegar
1 1/2 t Vanilla
1 c Ground hazelnuts
1 large semi-sweet
chocolate melted in
double boiler
Cointreau

INSTRUCTIONS

Oil and flour a 9" springform tin.  Preheat oven to 300.  Beat egg
whites and salt at full speed until they stand in peaks.  Sift sugar
and sprinkle in 1 tablespoon at a time, still beating on  high speed.
Fold in the vinegar, vanilla, and hazelnuts.  Pour into prepared tin
and bake at 300 for 1 hour.  Turn off heat and  leave pan in oven until
it is cold.  When it is cold, remove it from  tin (it will collapse
slightly).  Before serving, fill the center with vanilla ice cream (you
can also  used whipped cream), and pour over the chocolate sauce, then
sprinkle  more chopped hazelnuts on top.  Chocolate Sauce: She did not
give me any measurements for the sauce  (and I haven't made it in about
10 years and don't remember how much  I put in - possible 1 or 2
tablespoons), so I guess just add the  Cointreau "to taste". (actually,
if you "taste" too often, you may  not be able to taste anymore - which
may also be the reason I don't  remember how much I put in!!!!).
REC.FOOD.RECIPES ARCHIVES  /DESSERTS  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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