Recipe - Swiss Chocolate Hazelnut Cake

10 tablespoon Margerine
Three fourths cup Sugar
4 Eggs
100 g Bittersweet chocolate
melted and cooled
Three fourths cup Flour
1 pack Chocolate pudding (I use any
of the Israeli brands)
2 teaspoon Baking powder
100 g Roasted and finely ground
hazelnuts

Beat the margerine and the sugar. Add the eggs one at a time. Add the
melted chocolate, and then the remaining ingredients. Pour into 2 loaf pans
(It won't pour exactly, as it will be quite thick). Bake at 350 degrees for
about 55 minutes. Test for doneness.
Posted to JEWISHFOOD digest V96 #83

Date: Sun, 24 Nov 1996 09:29:03 GT+0300

From: "Ellen Spitzer" ellens@nice.com