Hazelnut Au Chocolat
Yield
1 cakePrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
heavy whipping cream
|
|
| 7 | ounces |
chocolate
|
|
| 2 | each |
egg yolks
|
*
|
| ½ | cup |
butter
|
|
| ⅓ | cup |
sugar
|
|
| ⅔ | cup |
sugar
|
|
| 1 | x |
raspberry sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
heavy whipping cream
|
|
| 202.3 | ml/g |
chocolate
|
|
| 2 | each |
egg yolks
|
*
|
| 118 | ml |
butter
|
|
| 79 | ml |
sugar
|
|
| 158 | ml |
sugar
|
|
| 1 | x |
raspberry sauce
|
* |
Directions
Heat oven to 250 degrees F.
Grease and dust bottom only of 9½ inch springform pan with cocoa.
In medium saucepan over low heat, melt chocolate and butter, stirring constantly.
Stir in ⅔ cup sugar and continue stirring until sugar is dissolved.
In small bowl, beat 5 egg yolks at highest speed for 2 to 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 for 2 hrs.
