Title: Chocolate Hazelnut Cake
Categories: Jewish Holiday Dessert Cake
Yield: 10 Servings
| 6 | oz | Chocolate, semisweet |
| 3/4 | c | Butter |
| 2/3 | c | Sugar |
| 8 | | Eggs; separated |
| 1 1/3 | c | Hazelnuts; ground |
| 2/3 | c | Bread crumbs or matzo meal |
| 1 | ts | Cinnamon, ground |
| PER SERVING |
| 431 | x | Calories |
| 242 | mg | Sodium |
| 208 | mg | Cholesterol |
| 31 | g | Fat |
| 21 | g | Carbohydrates |
| 7 | g | Protein |
| 1/2 | g | Fiber |
Chop chocolate into small pieces. Place in small bowl over hot water to
melt, stirring occasionally.
Beat butter with half the sugar until soft and light. Beat in egg yolks,
one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in.
Whip egg whites. Beat in remaining sugar in slow stream and whip until
firm peaks form. Stir 1/4 of whites into batter. Fold in rest with a
rubber spatula.
Pour batter into greased 10-inch cake pan lined with parchment paper.
Bake at 350 degrees F until well risen and firm in center, about 45
minutes. Invert cake onto rack and cool a few minutes. Lift off pan and
cool completely. If prepared in advance, wrap cake in plastic and
refrigerate up to 5 days or freeze up to 1 month. Bring cake to room
temperature before serving.
Source: Los Angeles Times Food Section, 3/31/1996