Hazelnut Au Chocolat *

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;

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

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.

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. --