1 c Butter; softened
1 1/3 c Sugar
1/2 c Ghirardelli cocoa
1 tb Cognac
6 Eggs; separated
1 c Hazelnuts; finely ground
-DARK COCOA SAUCE-
1 c Ghirardelli cocoa
1 3/4 c Sugar
1/2 c ;Water, hot
1/2 c Milk
1 pn Salt
1 ts Vanilla
Heat oven to 325-F. Cream butter with sugar. Mix in cocoa and cognac.
Beat egg yolks until fluffy; add to cocoa mixture and beat two
minutes on medium. Mix in nuts. Beat egg whites until soft peaks
form. Stir 1/3 beaten egg whites into chocolate mixture to lighten;
fold in remainder. Spread into buttered 8″ springform pan. Bake at
325 F for about 1 hour or until firm in the center. Cool in pan
before removing. (Cake will sink in the center.) Spread Cocoa Whipped
Cream into indentation in center of cake. Top with Dark Cocoa Sauce,
if desired.
Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot
water and mix until smooth. Add milk and salt. Heat to boiling; cook
for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or
other desserts.
Yields
12 Servings