Date: Wed, 7 Jul 93 9:29:32 CDT
- 3 cups hazelnuts, shelled - 1 cup raw sugar - 1 tablespoon unsweetened cocoa powder - 7 ounces unsalted butter - 4 eggs, separated - 3/4 cup flour 1. Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden spoon. Cool. Rub them between your hands to remove the skin. Chop them. Add 1 tablespoon of sugar and the cocoa and chop again. 2. Pre-heat the oven to 350F. Beat the sugar and butter for 20 minutes. Add the egg yolks, still beating. Mix the flour with the hazelnuts, then fold them into the sugar mixture. Beat the egg whites to stiff peaks in a separate bowl. Fold the egg whites into the sugar mixture. 3. Place in a buttered and floured 12 inch cake pan (we used a Bunt cake pan). Bake for 1 hour at 350F. 4. Allow to cool before turning out. 5. Serve with whipped cream.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.