Chocolate Cream Cake ,wheat Free

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Cream Cake ,wheat Free
Categories: Cakes, Chocolate
Yield: 10 servings

1/2 c Butter
6 Egg; room temp
12 oz Chocolate chip
1/2 c Hazelnuts; ground
1 c Sugar
1 1/2 tb Frangelico
1/4 ts Vanilla
2 c Cream; whipping
2 tb Frangelico
1/4 c Sugar; powdered
2 oz Chocolate; semi-sweet
1/2 ts Cream of tartar

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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