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Hazelnut Au Chocolat *Nbtb20a*

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      Title: HAZELNUT AU CHOCOLAT *NBTB20A*
 Categories: Desserts, Chocolate, Flourless
      Yield: 8 Servings
 
           CAKE:
      7 oz Semi-sweet chocolate
    1/2 c  Butter
    2/3 c  Sugar
      5 ea Eggs; separated
      1 c  Hazelnuts; ground filberts
      1 ts Vanilla
      2 tb Vanilla
           CUSTARD SAUCE:
      1 c  Whipping cream
      2 ea Egg yolks
    1/3 c  Sugar
           RASPBERRY SAUCE:
     10 oz Raspberries; frozen,
      1 x  Thawed and drained
    1/2 c  Seedless raspberry jam
      1 tb Cherry flavor liqueur;
      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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