7 oz Chocolate chips
7 Egg yolks
2 c Toasted hazelnuts
1/2 Unsalted butter
1 1/4 c Sugar
1 tb Vanilla
1 tb Baking powder
8 Egg whites, beaten to stiff
Peaks
1 pn Salt
Preheat oven to 350. Grease and flour three 9″ round cake pans.
Process chocolate chips, hazelnuts and sugar in a food processor
until finely minced. Add baking powder and salt. Add yolks, butter
and vanilla and process until smooth. Fold whites into mixture. Pour
batter into pans and bake 25 minutes. Cool thoroughly.
White Chocolate Ganache: 1/3 cup heavy cream 4 oz white chocolate, in
small chunks
Heat cream slowly until very hot. Add chocolate and beat vigorously
until blended. Chill, then whip until thick.
Dark Chocolate Ganache: 1/2 cup heavy cream 6 oz semisweet chocolate,
in small chunks
Follow same procedure as with white chocolate ganache.
Lazy
Yields
1 Servings