---------- Recipe via Meal-Master (tm) v8.01

Title: Hazelnut Au Chocolat
Categories: Candies, Cakes
Yield: 8 Servings

Cake:
7 oz Semi-sweet chocolate
1/2 c Butter
2/3 c Sugar
5 Eggs; separated
1 c Hazelnuts; ground
1 ts Vanilla
2 tb Vanilla
Custard Sauce:
1 c Whipping cream
2 Egg yolks
1/3 c Sugar
Raspberry Sauce:
10 oz Frozen raspberries;
- thawed & drained
1/2 c Seedless raspberry jam
1 tb Cherry flavor liqueur
- (optional)

Heat oven to 250?F. Grease and dust bottom only of 9-1/2"
springform pan with cocoa. In medium saucepan over low heat, melt
chocolate and butter, stirring constantly. Stir in 2/3 cup sugar
and continue stirring until sugar is dissolved. In small bowl, beat
5 egg yolks at highest speed for 2 to 3 minutes. Blend a small
amount of chocolate mixture into yolks. Blend yolk mixture into
chocolate and cook over low heat, stirring constantly, until
slightly thickened. Remove from heat; stir in vanilla and ground
filberts.

In small bowl, beat 5 egg whites at highest speed until soft peaks
form. Gently fold egg whites into chocolate. Pour into prepared pan
and bake at 250?F for 2 hours. Yes, 250?F. Cool completely; cover
and refrigerate until ready to serve.

Custard Sauce:

In medium saucepan, bring cream just to a boil. In small bowl,
combine egg yolks and sugar. Blend a small amount of cream into
yolks. Blend yolk mixture into cream and cook over low heat about
10 minutes. or until custard coats a spoon, stirring constantly. Do
not boil. Remove from heat. Cool to room temperature and
refrigerate.

Raspberry Sauce:

In blender, puree raspberries. Strain ingredients. Refrigerate
until ready to serve.

To Serve:

Remove sides from springform pan. Cut cake into wedges. To serve,
pour small amount of custard and raspberry sauce onto cake plate.
Marble a creative pattern with knife if desired. Place wedge of
cake on top. Garnish with white chocolate rose and shavings if
desired.

Recipe FROM: Pillsbury Chocolate Lovers II cookbook

Posted by: Cliddie Estes (NBTB20A)

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