INGREDIENTS:½ oz. gelatin powder
3 ozs. egg yolks
6 ozs. eggs
1 lb. semi-sweet chocolate, finely chopped
4 cups heavy cream
½ cup heavy cream
½ cup hazelnut syrup
8 oz. heavy cream
12 oz. semi-sweet chocolate
4 oz. chopped roasted hazelnuts
3 prepared chocolate cakes or brownies, baked in springform pansDIRECTIONS:1. Combine hazelnut syrup and gelatin in a small bowl. Allow to set, then melt over a double boiler.
2. Beat eggs and egg yolks until smooth. Combine chopped chocolate and ½ cup cream and melt over double boiler. Add 4 cups cream to medium peak.
3. Add melted gelatin to melted chocolate. Then add eggs ot the remaining chocolate mixture. Fold chocolate.
Sauce can be made ahead and refrigerated until ready to use.SERVINGS:2, 9-inch cakesFrom:Recipe from Driscoll’s