Ingredients
6 oz semisweet chocolate
3 / 4 c butter
2 / 3 C sugar
8 eggs, separated
1 1 / 3 c hazelnuts, March
2 / 3 c bread crumbs or matzo meal
1 teaspoon cinnamon, ground
Method
Chop the chocolate into small pieces. Place in small bowl to melt the hot water, stirring occasionally.
Beat butter with half the sugar until smooth and light. Stir in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and mix
Beat the egg whites. Beat in remaining sugar in slow stream and beat until firm peaks form. Stir in 1 / 4 of white batter. Fold the rest with a rubber spatula.
Pour the batter into a greased pie pan lined with 10-inch baking paper. Bake at 350 degrees until well risen and firm in center, about 45 minutes. Invert cake on rack and cool for several minutes. Lift the pan and let cool completely. If prepared ahead, wrap cake in plastic and refrigerate for up to 5 days or freeze up to 1 month. Bring cake to room temperature before serving.
Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake
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