Hazelnut au chocolat *nbtb20a*

---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Hazelnut Au Chocolat *Nbtb20a*
  Categories: Candies, Cakes/choc.
       Yield: 8 servings
  
            CAKE:                               1 c  Whipping cream
       7 oz Semi-sweet chocolate                2 ea Egg yolks
     1/2 c  Butter                            1/3 c  Sugar
     2/3 c  Sugar                                    RASPBERRY SAUCE:
       5 ea Eggs; separated                    10 oz Raspberries; frozen,
       1 c  Hazelnuts; ground filberts          1 x  Thawed and drained
       1 ts Vanilla                           1/2 c  Seedless raspberry jam
       2 tb Vanilla                             1 tb Cherry flavor liqueur;
            CUSTARD SAUCE:                      1 x  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.
  
 -----