Chocolate Hazelnut Cake

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

Title: Chocolate Hazelnut Cake
Categories: Cakes, Chocolate
Yield: 10 servings

6 oz Semisweet chocolate
; finely chopped
3/4 c Unsalted butter or margarine
; room temp
2/3 c Granulated sugar; divided
8 lg Eggs; separated
1 1/3 c Hazelnuts; finely ground in
Food processor
2/3 c Dry bread crumbs or matzo
-meal
1 ts Ground cinnamon

Recipe by: St. Louis Post-Dispatch 4/1/96
Set rack in middle of oven; preheat oven to 350 degrees.
Grease a 10-inch round pan, 2 inches deep, and line bottom
with round of parchment or waxed paper.
Place chocolate in small bowl over hot water to melt,
stirring occasionally. Beat butter with 1/3 cup sugar until
soft and light. Beat in melted chocolate. Beat in egg
yolks, one at a time. Combine hazelnuts, bread crumbs and
cinnamon and stir in.
Whip egg whites until very soft peaks form. Beat in
remaining 1/3 cup sugar in slow stream; whip until firm
peaks form. Stir 1/4 of whites into batter. Fold in rest
with rubber spatula. Pour batter into prepared pan. Bake
about 45 minutes or until well risen and firm in center.
Invert cake onto rack; let cool for a few minutes. Lift off
pan and let cake cool completely. For advance preparation,
wrap cake in plastic and refrigerate up to 5 days or freeze
up to 1 month. Bring cake to room temperature before
serving. Yield: 10 servings.
By Nick Malgieri.

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