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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.


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