Title: Chocolate Hazelnut Crunch Bar Cake
Categories: Dessert Chocolate
Yield: 8 Servings

MILK CHOCOLATE LAYER
7	oz	Milk chocolate, coarsely
		Chopped
6	oz	Hazelnut paste
		OR
		Good creamy peanut butter
2	tb	Canola oil
1 1/4	c	3 oz rolled cigarette
		OR
		Gaufrette cookies
		Coarsely crusted with hands
		Or rolling pin
BITTERSWEET CHOCOLATE LAYER
5	oz	Bittersweet chocolate
		Coarsely chopped
1 1/4	c	Heavy (whipping) cream
GARNISH
		Cocoa powder

For the milk chocolate layer, line an 8 inch square pan with plastic wrap wide enough to leave an overhang of the wrap.

Melt milk chocolate in the top of a double boiler above gently simmering water and whisk until smooth. Using an electric mixer, beat the hazelnut paste (or peanut butter) with the oil until smooth. Mix in the melted milk chocolate and crushed cookies until well blended. Pour into the prepared pan smoothing the top with a spatula. Bang the pan on a work surface to even out the contents. Cover with plastic wrap and refrigerate until firm, about two hours.

For the bittersweet chocolate layer, melt the bittersweet chocolate in the top of a double boiler above gently simmering water and whisk until smooth. Cool to tepid. The chocolate should be neither too hot (or it will deflate the cream); nor too cold (or it will set into chips). Just right is this case is warm room temperature or tepid to the touch.

Meanwhile, whip cream to soft peaks. Quickly fold half of the whipped cream into the melted bittersweet chocolate, then fold in the rest. Pour over the firm chilled milk chocolate layer. Spread with spatula until smooth. Bang on a work surface to eliminate air bubbles.

Cover with plastic wrap and chill until firm about 4 to 6 hours. (This can be prepared several days ahead).

To Serve, remove from the refrigerate at least one hour before serving time.

Immediately lift the dessert out of the pan using the overhang of the plastic wrap. Cut lengthwise into one inch wide strips using a knife rinsed in hot water and dried. Then cut each strip in half crosswise to form two 4 x 1 inch bars.

Sieve cocoa powder over the tops of the bars. Place two bars on each of 8 plates, resting an edge of one bar dramatically atop the other.

Let sit at room temperature about one hour before serving.

Per Serv. 512 Cal; 10 gm protein; 31 gm carbo; 43 gm fat; 51 mg chol; 20 gm sat fat; 140 mg sodium

Washington Post May 1, 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

From: Gail Shipp Date: 05-04-96 (17:09) Online Connections (410) National C

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