Hazelnut Au Chocolat *nbtb20a*

Ingredients

240 ml whipping cream
200 gr semi-sweet chocolate
2 egg yolks
110 gr butter
65 gr sugar
160 ml sugar raspberry sauce
5 eggs
300 gr raspberries
140 gr hazelnuts
4 gr vanilla
160 gr seedless raspberry jam
26 gr vanilla
16 ml cherry flavor liqueur
1 if desired heat oven
9 1/2 springform with cocoa
130 gr sugar
5 egg yolks at highest speed
5 egg whites at highest speed until soft peaks form

Instructions

for 2 hrs. (yes, 120ºC ) 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. ----