Recipe - Hazelnut Biscotti

CAKE:
7 ounce Semisweet chocolate
One half cup Butter
2/3 cup Sugar
5 Eggs; separated
1 cup Hazelnuts; ground filberts
1 teaspoon Vanilla
2 tablespoon Vanilla
CUSTARD SAUCE:
1 cup Whipping cream
2 Egg yolks
1/3 cup Sugar
RASPBERRY SAUCE:
10 ounce Raspberries; frozen,
Thawed and drained
One half cup Seedless raspberry jam
1 tablespoon Cherry flavor liqueur;
If desired

Heat oven to 250 F. Grease and dust bottom only of 9 1/2" springform pan
with cocoa. In medium saucepan over low heat, melt chocolate and butter,
stirring constantly. Stir in 2/3 cup sugar and continue stirring until
sugar is dissolved. In small bowl, beat 5 egg yolks at highest speed for
23 minutes. Blend a small amount of chocolate mixture into yolks. Blend
yolk mixture into chocolate and cook over low heat, stirring constantly,
until slightly thickened. Remove from heat; stir in vanilla and ground
filberts.
In small bowl, beat 5 egg whites at highest speed until soft peaks form.
Gently fold egg whites into chocolate. Pour into prepared pan and bake at
250 F.
for 2 hrs. (yes, 250 F) Cool completely; cover and refrigerate until
ready to serve. CUSTARD SAUCE: In medium saucepan, bring cream just to a
boil. In small bowl, combine egg yolks and sugar. Blend a small amount of
cream into yolks. Blend yolk mixture into cream and cook over low heat
about 10 minutes. or until custard coats a spoon, stirring constantly. DO
NOT BOIL. Remove from heat. Cool to room temperature and refrigerate.
RASPBERRY SAUCE:
In blender, puree raspberries. Strain ingredients. Refrigerate until
ready to serve.
TO SERVE:
Remove sides from springform pan. Cut cake into wedges. To serve, pour
small amount of custard and raspberry sauce onto cake plate. Marble a
creative pattern with knife if desired. Place wedge of cake on top. Garnish
with white chocolate rose and shavings if desired. Pillsbury Chocolate
Lovers II cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini