Title: Hazelnut Au Chocolat *Nbtb20a*
Categories: Candy Cake
Yield: 8 Servings

		CAKE:
7	oz	Semi-sweet chocolate
1/2	c	Butter
2/3	c	Sugar
5		Eggs; separated
1	c	Hazelnuts; ground filberts
1	ts	Vanilla
2	tb	Vanilla
		CUSTARD SAUCE:
1	c	Whipping cream
2		Egg yolks
1/3	c	Sugar
		RASPBERRY SAUCE:
10	oz	Raspberries; frozen,
		Thawed and drained
1/2	c	Seedless raspberry jam
1	tb	Cherry flavor liqueur;
		If desired

Heat oven to 250 F. Grease and dust bottom only of 9 1/2" springform pan with cocoa. In medium saucepan over low heat, melt chocolate and butter, stirring constantly. Stir in 2/3 cup sugar and continue stirring until sugar is dissolved. In small bowl, beat 5 egg yolks at highest speed for 2-3 minutes. Blend a small amount of chocolate mixture into yolks. Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened. Remove from heat; stir in vanilla and ground filberts. In small bowl, beat 5 egg whites at highest speed until soft peaks form. Gently fold egg whites into chocolate. Pour into prepared pan and bake at 250 F. for 2 hrs. (yes, 250 F) Cool completely; cover and refrigerate until ready to serve. CUSTARD SAUCE: In medium saucepan, bring cream just to a boil. In small bowl, combine egg yolks and sugar. Blend a small amount of cream into yolks. Blend yolk mixture into cream and cook over low heat about 10 minutes. or until custard coats a spoon, stirring constantly. DO NOT BOIL. Remove from heat. Cool to room temperature and refrigerate. RASPBERRY SAUCE: In blender, puree raspberries. Strain ingredients. Refrigerate until ready to serve. TO SERVE: Remove sides from springform pan. Cut cake into wedges. To serve, pour small amount of custard and raspberry sauce onto cake plate. Marble a creative pattern with knife if desired. Place wedge of cake on top. Garnish with white chocolate rose and shavings if desired. Pillsbury Chocolate Lovers II cookbook.

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