Chocolate Hazelnut Cake

By Merichef342

Ingredients

• 2 Tbs unsalted butter
• 3 Tbs unsweetened cocoa
• 1/2 cup blanched hazelnuts or almond
• 8 Tbs sugar
• 3 ounces bittersweet choc
• 1/2 cup reduced fat sour cream
• 2 egg yolks
• 1 tablespoon amaretto (opt)
• 1 tea vanilla
• 1/2 tea cinnamon
• 5 egg whites room temp
• 1/4 tea salt

Details

Servings 12

Preparation

Step 1

Heat oven to 350. Coat an 8-9 inch springform pan with 2 tbs butter and dust with 1 tbs cocoa. In a food processor, finely grind the nuts with 1 tbs of the sugar. melt choc in a double boiler with remaining 4 tbs of butter. Stir until smooth. Remove from heat. Place choc in a bowl and stir in egg yolks, nut mix, sour cream, ameraretto, vanilla, cinnamon and 5 tbs of remailing sugar, and 2 tbs of cocoa- until well blended. In another bowl, beat egg whites on high (with salt) until foamy. Gradually beat in the remaining 2 tbs of sugar until soft peaks are formed. Fold a quarterof the whites into the chocolate mix, then remaining whites. Spoon into pan, smooth out the top. Bake 30 minutes. (the cake will fall). Remove from pan.