Ingredients:
1 3/4 cups chopped hazelnuts
3 tablespoons melted butter
16 ounces semisweet chocolate
1 cup dairy whipping cream
6 large eggs
2 teaspoons vanilla extract
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup whipping cream
1/2 ounce semisweet chocolate
Directions:
Butter a 9 inch spring form pan.
Combine hazelnuts and the three tbsp.
melted butter together.
Press onto bottom and up sides about 1 1/2 inches.
Set aside.
Preheat oven to 325 degrees F.
In a med.
saucepan combine the 1 cup whipping cream and the 16 oz.
chopped chocolate.
Cook and stir over med.
heat until chocolate is melted.
Remove from heat.
Cool to lukewarm.
In a large mixer bowl, combine the 6 eggs and vanilla, beat well.
Add the flour and sugar.
Beat 10 minutes now until thick.
Stir about 1/4 of the egg mixture into the chocolate mixture.
The fold all the remaining chocolate mixture into the egg mixture.
Turn into the nut lined pan.
Bake 325 degrees for 40 minutes or until cake is lightly puffed on the outer 1/8 edge.
Cool on a wire rack for 25 minutes.
Remove sides of pan.
Cool completely four hours.
Before serving garnish with chocolate whipped cream.
Serve at room temperature.
To store cover and chill.
Let stand at room temperature 30 minutes before serving.
Chocolate whipped cream: In a saucepan place last 1/2 cup whipping cream and 1/2 square chocolate.
Melt together.
Remove.
Place in fridge and cool thoroughly.
At serving time beat whipping cream until thick, can add a tbsp.
corn syrup to this to help stablize it.
Servings: 16
Time preparation: 25 min.
Time total: 65 min.