3 c Hazelnuts; shelled
1 c Raw sugar
1 tb Unsweetened cocoa powder
7 oz Unsalted butter
4 Eggs; separated
3/4 c Flour
1. Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden
spoon. Cool. Rub them between your hands to remove the skin. Chop them. Add
1 tablespoon of sugar and the cocoa and chop again.
2. Pre-heat the oven to 350F. Beat the sugar and butter for 20 minutes. Add
the egg yolks, still beating. Mix the flour with the hazelnuts, then fold
them into the sugar mixture. Beat the egg whites to stiff peaks in a
separate bowl. Fold the egg whites into the sugar mixture.
3. Place in a buttered and floured 12 inch cake pan (we used a Bunt cake
pan). Bake for 1 hour at 350F.
4. Allow to cool before turning out.
5. Serve with whipped cream.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings