Mgr. Soňa Rais Lomičková 1.A. Krásná Kristýna 10.4. 2013 Zdroj: www. Recipes.com.

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Mgr. Soňa Rais Lomičková 1.A. Krásná Kristýna Zdroj: www. Recipes.com

 4 egg whites ½ cup (110 g) sugar 5 oz (140 g) hazelnuts, finely ground 2 tablespoons unsweetened cocoa powder 9 oz (250 g) dark semi or bittersweet chocolate (60-70%) 4 egg yolks 1/3 cup (70 g) sugar ¼ cup + 1 cup ( dl) whipping cream

 Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).  Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.  Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.  Mix with finely ground hazelnuts and cocoa powder.

 Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.  Cool the cake.  Melt finely chopped dark chocolate over hot water.  Beat the egg yolks with 2 oz sugar until white.  Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.  Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.

 Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.  Transfer to the cake tin, and place in the refrigerator for several hours.