Cake Recipes
French Chocolate Hazelnut Cake
Yield: 8 to 10 servings
Ingredients
- 2 cups (12 ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
- 3/4 cup granulated sugar
- 2/3 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, separated
- 1 cup all-purpose flour
- 1/4 cup hazelnut liqueur or milk
- 2/3 cup ground toasted hazelnuts, filberts or almonds
- 2 tablespoons granulated sugar
- Glaze (recipe follows)
Instructions
- Heat oven to 350 degrees F. Grease and flour a 9 inch springform pan.
- Microwave 1 cup morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.
- Beat 3/4 cup sugar, butter, vanilla extract and salt in large mixer bowl until creamy. Beat in melted chocolate and egg yolks. Add flour and liqueur; beat until smooth. Stir in hazelnuts.
- Beat egg whites in small mixer bowl until soft peaks form. Gradually add 2 tablespoons sugar; beat until stiff peaks form. Fold into chocolate batter. Spread into prepared springform pan.
- Bake for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly moist.
- Cool in pan for 15 minutes.
- Loosen and remove side of pan. Invert onto wire rack to cool completely.
- For the Glaze, heat 3 tablespoons butter, 2 tablespoons light corn syrup and 1 tablespoon water in small, heavy-duty saucepan over low heat, stirring constantly, until mixture just comes to a boil.
- Remove from heat. Add remaining morsels; stir until smooth. Cool to room temperature.
- Pour 3 tablespoons Glaze into small, heavy-duty plastic bag.
- Pour remaining Glaze over cake; spread over top and sides. Allow to set for a few minutes.
- Cut a tiny corner from bag; pipe reserved Glaze over cake.
Attribution
Posted by luvtocook at Recipe Goldmine May 7, 2001.