Ingredients
- 350 degree oven
- 10 springform (pan)
- 6 egg
- 3 1/2 frangelico
- 1/4 egg whites the chocolate mixture (into)
- 475 ml cream
- 375 gr chocolate chip
- 250 gr sugar
- 200 gr sugar
- 110 gr butter
- 70 gr hazelnuts
- 60 gr chocolate
- 1 gr vanilla
- 2 ml cream of tartar
ajar, 30 minutes. Remove cake from pan, place on platter. Beat cream till soft peaks form. Slowly add powdered sugar and Frangelico. Spread cream evenly over top of cake. Sprinkle with chocolate curls made from the semi-sweet chocolate. Refrigerate 6-8 hours. Let sit at room temperature 30-40 minutes before serving. ----
