Chocolate Hazelnut Souffle Cake
Makes 8-12 servings
8 oz bittersweet chocolate
1 cup heavy whipping cream
1 Tbsp espresso or very strong coffee
1/2 cup finely ground hazelnuts
8 large eggs, separated, plus 4 egg whites
6 Tbsp granulated sugar
Preheat the oven to 375. Butter a 9 inch springform pan with 5 inch sides. If you do not have a springform pan, you can use a square pan.
Melt the chocolate over simmering water in a double boiler. Blend the cream into the melted chocolate. Remove from the heat and stir in the espresson, hazelnuts and egg yolks.
Beat the 12 eggs whites to soft peaks while slowly adding the sugar. Whisk 1/3 of the egg whites into the chocolate mixture. Fold in the remaining egg whites carefully.
Pour the batter into the springform pan and bake until set, 25-30 minutes. Place on a rack to cool.
You can serve this as is, with whipped cream or with Strawberry - Raspberry Compote.
Strawberry-Raspberry Compote
2 cups strawberries, hulled and cut into fouths
1 cup raspberries
2 Tbsp granulated sugar (optional)
Puree half if the berries in a food processor. Drain in a sieve to remove seeds. Process the other half of the berries and strain. You may want to add sugar depending on the ripeness of the berries.