- 8 ounces hazelnuts, roasted and peeled
- 8 ounces bittersweet chocolate
- 8 eggs, separated
- 1/2 cup sugar
- Cocoa powder or melted chocolate, for decoration
In a mixing bowl, combine the egg yolks and 1/4 cup sugar. Beat until light and ribbon-y.
In another mixing bowl, beat the egg whites to soft peaks. Slowly add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
Fold the nuts and chocolate into the egg yolk mixture. Carefully fold the egg white into the yolk mixture. Fill the cake pan 2/3 full. Bake for 20 minutes or until center is springy. Remove from the oven and cool on a baking rack. Dust with cocoa powder or decorate with chocolate drawings.
Recipe courtesy of Wolfgang Puck