Hazelnut Au Chocolat *Nbtb20a*

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Title: Hazelnut Au Chocolat *Nbtb20a*
Categories: Candies, Cakes/choc.
Yield: 8 servings

CAKE: 1 c Whipping cream
7 oz Semi-sweet chocolate 2 ea Egg yolks
1/2 c Butter 1/3 c Sugar
2/3 c Sugar RASPBERRY SAUCE:
5 ea Eggs; separated 10 oz Raspberries; frozen,
1 c Hazelnuts; ground filberts 1 x Thawed and drained
1 ts Vanilla 1/2 c Seedless raspberry jam
2 tb Vanilla 1 tb Cherry flavor liqueur;
CUSTARD SAUCE: 1 x If desired

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.

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