Free Recipe Hazelnut Au Chocolat

Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8

Ingredients for Hazelnut Au Chocolat Recipe

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
1 c Whipping cream
2 Egg yolks
1/3 c Sugar
10 oz Raspberries; frozen,
Thawed and drained
1/2 c Seedless raspberry jam
1 tb Cherry flavor liqueur;
If desired

Hazelnut Au Chocolat Preparation

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. From Gemini”s MASSIVE MealMaster collection at

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