7 oz Semisweet chocolate
14 tb Butter or margarine
4 Eggs
3/4 c Sugar
1 c Flour
1/3 c Hazelnuts, coarsely chopped
1 ts Baking powder
Makes about 10 servings
Preheat oven to 425 degrees F. Grease a springform pan with detachable
bottom that has a diameter of about 9 1/2 inches.
Melt cooking chocolate and butter in a thick-bottomed pot over low heat.
Beat eggs and sugar until light and airy. Carefully stir the somewhat
cooled chocolate mixture into egg mixture.
Blend flour, nuts, and baking powder together, and fold carefully into
batter. It’s important to fold it in gently.
Pour batter into pan and bake in the oven for about 15 minutes. The cake
should not become firm. The “unbaked” batter tastes like a delicious
filling.
You may garnish cooled cake with a bit of grated chocolate and a ring of
whipped topping.
From Whitman’s Chocolate Cookbook ISBN 0-517-64157-7
From
Yields
10 Servings