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Hazelnut Au Chocolat *Nbtb20a*
Ingredients
1 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
1 custard sauce:
1 cup whipping cream
2 each egg yolks
1/3 cup sugar
1 raspberry sauce:
10 oz raspberries, frozen,
1 thawed and drained
1/2 cup seedless raspberry jam
1 tbsp cherry flavor liqueur
1 if desired
Preparation
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.
Servings: 8
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