- 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 finepowdered sugar
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 powder sugar from a small sieve. Serve in foil liners on dessert plates with small dessert spoons. Good warm or cool. Freezes well.