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Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan.
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2
Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
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Place the butter and the chocolate in the top of a double boiler over hot, not simmering water.
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4
Stir the mixture until it is completely melted and smooth.
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Remove the top part of the double boiler from the bottom and allow the mixture to cool.
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In a medium bowl, whisk together the eggs and sugar.
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Whisk in the hazelnut liqueur and the cooled chocolate mixture.
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With a rubber spatula, stir in the flour just until blended.
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Stir in the hazelnuts.
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Scrape the batter the prepared pan.
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Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
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Cool the brownies.
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13
Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface.
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Peel off the paper and then reinvert the brownies onto a cooling rack.
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Cool completely.
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Place the chocolate in a medium bowl.
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Sift the cocoa powder over the chocolate.
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In a small saucepan bring the cream to a boil.
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Pour the hot cream over the chocolate and gently whisk until smooth.
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Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour.
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21
Using a metal spatula, spread the frosting over the top of the brownies.
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Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side.
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Cut the brownies into 9 squares.
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Store in an airtight container.
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25
In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently.
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Let cool to room temperature, stirring once or twice.
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In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form.
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Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it.
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Gently fold in the remaining white chocolate mixture, just until combined.
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30
Scrape the cream into a pastry bag fitted with a large star tips (Ateco #7).
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Use to garnish brownies when plating.
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Yield: 2 cups white chocolate whipped cream
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33
Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high).
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Allow to set up and cool.
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35
Remove chocolate and transfer from triangle.
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Use to garnish brownies and white chocolate whipped cream when plating.
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Source for polka dot transfer sheets: NY Cake & Baking Distributor, 56 West 22nd Street, NY, NY 10010, tel.
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212-675, CAKE or 1-800-94-CAKE-9.
