French Chocolate Hazelnut Cake - 10 Serv
Source of Recipe
List of Ingredients
1 (12-oz.) package NESTLÉ TOLL HOUSE
> Semi-Sweet Chocolate
> . 3/4 cup granulated sugar
> . 2/3 cup butter or margarine
> . 1 teaspoon vanilla extract
> . 1/2 teaspoon salt
> . 3 large eggs
> . 1 cup all-purpose flour
> . 1/4 cup hazelnut liqueur or milk
> . 2/3 cup ground toasted hazelnuts or almonds
> . 2 tablespoons granulated sugar
> . 3 tablespoons butter or margarine
> . 2 tablespoons light corn syrup
> . 1 tablespoon water
> PREHEAT oven to 350° F. Grease and flour 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- to 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.
> HEAT 3 tablespoons butter, corn syrup and 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 tiny corner from bag; pipe
> reserved Glaze
> over cake.