Serves 10 to 12
12 oz. milk chocolate, chopped
1 1/2 cups hazelnuts, toasted and chopped
1/2 cup unsalted butter
8 lg. eggs, separated
1/2 cup granulated sugar
1/4 cup Kahlua liquor
8 lg. eggs
1/4 cup sugar
1 tsp. vanilla
1/2 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. cayenne pepper
Cocoa, for coating the pan
Chocolate Ganache, recipe follows
Fresh raspberries, for garnish
Preheat the oven to 325°F.
Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Bring a medium saucepan of water to boil.
Combine the chocolate, butter and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
Combine egg yolks, sugar, vanilla, cinnamon, cayenne and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold egg mixture into cooled chocolate mixture using a rubber spatula.
In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold 1/3 of the whites into the chocolate mixture. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.
Whisk in the hazelnuts. Pour the batter into the prepared pan. Bake until cake has risen slightly and edges are just beginning to set, about 45 minutes or until firm and beginning to separate from the sides. Remove from the oven and pan and cool on wire rack to room temperature.
While still on the wire rack, pour chocolate Ganache over the cake. Cool until Ganache solidifies slightly. Top with fresh raspberries and enjoy!
Yield: 1 1/2 cups
1/2 cup heavy whipping cream
1 cup fine quality chocolate, chopped small and evenly
Heat whipping cream in a heavy-bottomed sauce pan or on top of a bain-marie. Remove saucepan from heat and add chocolate. Allow chocolate to melt slowly, stirring occasionally, until smooth.