Chocolate Hazelnut Cake
4 T. dry bread crumbs
4 T. bourbon
6 T. butter
6 T. sugar
4 eggs, separated
2 ounce unsweetened chocolate (melted)
1/2 cup finely ground hazelnuts
Pinch of salt
hazelnut filling
confectioner’s sugar
Butter two 8- inch layer cake pans.
Soak the bread crumbs in bourbon
Cream butter and sugar together until light and fluffy. Beat in egg yolks, one at a time, beating after each addition. Beat in the chocolate, the soaked bread crumbs, and the nuts.
Whip egg whites with salt until stiff, spread batter in layer pans.
Bake at 325º for 25 minutes, cool on cake rack.
Filling:
2 T soft butter
1/2 cup confectioner’s sugar
1/2 cup ground hazelnuts
1 T. heavy cream
1 T. bourbon
Mix all ingredients in saucepan and place over low heat. Cook and stir until creamy and of the right consistency to spread. Put in between layers. Confectioner’s sugar for top.
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