Ingredients:
1 cup hazelnuts ( 4 ounces)
3 tablespoons butter, melted
2 (8 ounce) packages semisweet chocolate, chopped
1 cup heavy whipping cream
6 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup heavy whipping cream
1/2 ounce semisweet chocolate
shelled hazelnuts ( for garnish – optional)
Directions:
Grease a 9 inch springform pan.
In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
Combine ground hazelnuts and melted butter.
Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
Stir over low heat until chocolate is melted.
Remove cream from heat.
In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
Stir about 1/4 of the egg mixture into the melted chocolate.
Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
Turn mixture into prepared pan.
Bake in a preheated 325 F oven for 30-35 minutes, or until puffed on the outer third of the top.
(Center will be slightly soft).
Cool cake for 20 minutes.
Remove pan sides.
Cool on a rack 3 to 4 hours.
Cake may be served at room temperature or chilled.
If serving the cake the next day, cover and store in the refrigerator.
Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
Stir over low heat until all the chocolate is melted.
Remove from heat and stir until there are no chocolate specks remaining.
Pour mixture into a bowl and chill well.
Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).
Servings: Serve
Time preparation: 35 min.
Time total: 65 min.