Ingredients:

•     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

 

Direction:

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.