| Recipe |
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Preparation
Melt chocolate with liqueur and cream over low heat (use a double boiler or microwave on low to be safe). Remove from heat when melted.
With electric mixer, beat egg yolks about 3 minutes until thick and lemon-colored. Add sugar, flour, salt, butter, and hazelnuts. Mix well. Add chocolate mixture to batter. Mix thoroughly.
Beat egg whites until stiff. Stir 1/4 of whites into batter to lighten mixture. Carefully fold in rest of whites. Spoon mixture into 8 to 10 small fluted foil baking liners (paper cupcake liners in a muffin tin, a well-buttered muffin tin, individual ramekins, or individual soufflé dishes may also be used).
Bake 20 minutes at 400 degrees. Let cool slightly, then dust tops with powdered sugar from a small sieve. Serve in foil liners on dessert plates with small dessert spoons. Good warm or cool. Freezes well.
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Ingredients
8 ounces good imported semisweet chocolate
1 tablespoon frangelico
1 tablespoon heavy cream
3 large eggs , separated
2 tablespoons sugar
2 tablespoons flour
1/8 teaspoon salt
5 tablespoons unsalted butter , softened
1/4 cup chopped hazelnuts , coarse or fine
powdered sugar
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Love Making Tips - Sweets and desserts | Mousses [1] [2]
Posted by: n\a |
Rating: 0.00
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