Hazelnut Au Chocolat *nbtb20a* Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
CAKE:,
1 cup: Whipping cream,
7 ounce: Semi-sweet chocolate,
2 each: Egg yolks,
1/2 cup: Butter,
1/3 cup: Sugar,
2/3 cup: Sugar,
RASPBERRY SAUCE:,
5 each: Eggs, separated
10 ounce: Raspberries, frozen,
1 cup: Hazelnuts, ground filberts
Thawed and drained,
1 tsp: Vanilla,
1/2 cup: Seedless raspberry jam,
2 tbsp: Vanilla,
1 tbsp: Cherry flavor liqueur,
CUSTARD SAUCE:,
If desired,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp