Cake Recipes: Hazelnut 03 by Recipe Cottage

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	Hazelnut 03

		Hazelnut Flourless Cake 1 1/4 cup shelled hazelnuts 3/4 cup butter, softened 1/3 cup granulated sugar 1/3 cup packed brown sugar 6 oz. semisweet chocolate, chopped 2 oz. unsweetened chocolate, chopped Pinch of salt 6 large eggs, separated and at room temperature 2 Tbls. sugar 1/2 cup heavy or whipping cream 2 Tbls. Hazelnut flavored liqueur 3 oz. semisweet chocolate, chopped 4 Tbls. butter 1 Tbls. water mint leaves and candied violets for garnish Preheat oven to 350 degrees F. Toast nuts on baking sheet until lightly browned, 12-15 minutes. Wrap nuts in towel; cool 5 minutes. Rub nuts in towel to remove skins and cool. Pulse nuts in food processor with 1 tablespoon of sugar until finely ground. Melt chocolates and cream over low heat until smooth, cool. Preheat oven to 350 degrees F. Butter 9-inch springform pan. Line bottom with waxed paper and butter and flour paper. Beat butter, 1/3 cup sugar, brown sugar, and salt until light and fluffy. Beat in egg yolks two at a time. Add chocolate mixture and liqueur, beat until just blended. Stir in nuts. Beat egg whites to soft peaks. Beat in 1 tablespoon sugar and beat until stiff. Fold egg whites into batter. Pour into prepared pan. Bake 45 minutes or center is puffed and firm. Cool on wire rack 20 minutes. Remove from pan (also remove paper) and cool completely. Melt chocolate, butter and water over low heat until smooth, stirring occasionally. Pour warm over cake, smooth top and sides. Let stand 2 hours or over night.