Chocolate Cream Cake ,Wheat Free

9 HRS Prep: 8 HRS Cook: 60 MIN

1317 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1/2	cup	butter
6	each	egg	room temperature
12	ounces	chocolate chips
1/2	cup	hazelnuts	ground
1	cup	sugar
1 1/2	tablespoons	frangelico
1/4	teaspoon	vanilla extract
2	cups	cream	whipping
2	tablespoons	frangelico
1/4	cup	sugar	powdered
2	ounces	chocolate (semi-sweet)	semi-sweet
1/2	teaspoon	cream of tartar

Directions

Butter and flour a 10 inch springform pan.

Melt butter and chocolate chips in a double boiler.

Separate eggs. Beat yolks till thick, slowly add 1/2 cup sugar.

Stir in nuts, Frangelico, vanilla, and melted chocolate.

Beat egg whites with cream of tartar until they form soft peaks.

Slowly add 1/2 cup sugar, beat until stiff. Fold 1/4 of the egg whites into the chocolate mixture; fold all the chocolate mixture into the whites.

Pour into springform pan and bake in a pre-heated 350 degree oven for 30 minutes.

Lower heat to 275 degrees, bake 30 minutes.

Turn off heat, let cake stand in oven, door ajar, 30 minutes.

Remove cake from pan, place on platter.

Beat cream till soft peaks form.

Slowly add powdered sugar and Frangelico.

Spread cream evenly over top of cake.

Sprinkle with chocolate curls made from the semi-sweet chocolate.

Refrigerate 6-8 hours. Let sit at room temperature 30-40 minutes before serving.

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Nutrition Facts

Serving Size 381g

Amount per Serving

Calories 1317 57% of calories from fat

	% Daily Value*
Total Fat 84.0g	129%
Saturated Fat 46.0g	232%
Trans Fat 0.0g
Cholesterol 422mg	141%
Sodium 307mg	13%
Total Carbohydrate 131.0g	44%
Dietary Fiber 7.0g	29%
Sugars 114.0g
Protein 17.0g	35%

Vitamin A	38%		Vitamin C	3%
Calcium	20%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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