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Hazelnut Au Chocolat *Nbtb20a*

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

CAKE:
7 oz Semi-sweet chocolate
1/2 cup Butter
2/3 cup Sugar
5 each Eggs, separated
1 cup Hazelnuts, ground filberts
1 tsp Vanilla
2 tbsp Vanilla
CUSTARD SAUCE:
1 cup Whipping cream
2 each Egg yolks
1/3 cup Sugar
RASPBERRY SAUCE:
10 oz Raspberries, frozen,
1 each Thawed and drained
1/2 cup Seedless raspberry jam
1 tbsp Cherry flavor liqueur
1 each If desired

Instructions:

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 2-3 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 hrs. (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.
Pillsbury Chocolate Lovers II cookbook.