---------- Recipe via Meal-Master (tm) v8.01
       Title: Hazelnut Au Chocolat *Nbtb20a*
  Categories: Candies, Cakes/choc.
       Yield: 8 servings
            CAKE:                               1 c  Whipping cream
       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;
            CUSTARD SAUCE:                      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
   yolk mixture into chocolate and cook over low heat, stirring constantly,
   until slightly thickened. Remove from heat; stir in vanilla and ground
      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.
     In blender, puree raspberries. Strain ingredients. Refrigerate until
   ready 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.