| 8 | oz semi-sweet chocolate |
| 1 | T frangelica |
| 1 | T heavy cream |
| 3 | lg eggs, separated |
| 2 | T sugar |
| 2 | T flour |
| ⅛ | t salt |
| 5 | T butter, softened |
| ¼ | c chopped hazelnuts |
| powdered sugar |
Melt chocolate with liqueur and cream over low heat, use double boiler. Remove from heat. Beat egg yolks about 3 min tunil thick. Add sugar, flour, salt, butter and nuts. Mix well. Add chocolate mix, mix thoroughly. Beat egg whites til stiff. Stir ¼ of whites into batter. Carefully fold in rest of whites. Spoon mix into 8-10 ramekins. Bake 400, 20 min. Cool slightly. Dust with powdered sugar.