---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Hazelnut Cake
Categories: Cakes, Chocolate
Yield: 10 Servings

6 oz Semisweet chocolate;
- finely chopped
3/4 c Unsalted butter;
- room temperature
2/3 c Granulated sugar; divided
8 lg Eggs; separated
1 1/3 c Hazelnuts;
- finely ground
2/3 c Dry bread crumbs or
- matzo meal
1 ts Ground cinnamon

Set rack in middle of oven; preheat oven to 350?F.

Grease a 10" round pan, 2" deep, and line bottom with round of
parchment or waxed paper.

Place chocolate in small bowl over hot water to melt, stirring
occasionally. Beat butter with 1/3 cup sugar until soft and light.
Beat in melted chocolate. Beat in egg yolks, one at a time. Combine
hazelnuts, bread crumbs, and cinnamon and stir in.

Whip egg whites until very soft peaks form. Beat in remaining
1/3 cup sugar in slow stream; whip until firm peaks form. Stir
1/4th of whites into batter. Fold in rest with rubber spatula. Pour
batter into prepared pan. Bake about 45 minutes or until well risen
and firm in center.

Invert cake onto rack; let cool for a few minutes. Lift off pan and
let cake cool completely. For advance preparation, wrap cake in
plastic and refrigerate up to 5 days or freeze up to 1 month. Bring
cake to room temperature before serving.

Recipe by Nick Malgieri

Recipe FROM: St. Louis Post-Dispatch, Apr 1, 1996

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