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1
Butter a 9 inch spring form pan.
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2
Combine hazelnuts and the three tbsp.
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3
melted butter together.
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4
Press onto bottom and up sides about 1 1/2 inches.
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5
Set aside.
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6
Preheat oven to 325 degrees F.
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7
In a med.
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8
saucepan combine the 1 cup whipping cream and the 16 oz.
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9
chopped chocolate.
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10
Cook and stir over med.
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11
heat until chocolate is melted.
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12
Remove from heat.
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13
Cool to lukewarm.
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14
In a large mixer bowl, combine the 6 eggs and vanilla, beat well.
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15
Add the flour and sugar.
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16
Beat 10 minutes now until thick.
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17
Stir about 1/4 of the egg mixture into the chocolate mixture.
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18
The fold all the remaining chocolate mixture into the egg mixture.
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19
Turn into the nut lined pan.
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20
Bake 325 degrees for 40 minutes or until cake is lightly puffed on the outer 1/8 edge.
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21
Cool on a wire rack for 25 minutes.
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22
Remove sides of pan.
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23
Cool completely four hours.
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24
Before serving garnish with chocolate whipped cream.
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25
Serve at room temperature.
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26
To store cover and chill.
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27
Let stand at room temperature 30 minutes before serving.
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28
Chocolate whipped cream: In a saucepan place last 1/2 cup whipping cream and 1/2 square chocolate.
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29
Melt together.
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30
Remove.
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31
Place in fridge and cool thoroughly.
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32
At serving time beat whipping cream until thick, can add a tbsp.
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33
corn syrup to this to help stablize it.
