Chocolate Mousse Cake Recipe chowser - hazelnuts

Method

• Butter 9" springform pan.
• Process nuts in food processor until coarsely ground.
• Hand mix w/ melted butter.
• Press in springform pan 1 1/2" up sides.
• Heat chocolate (16 oz) and cream over low heat until chocolate is melted.
• Remove from heat.
• (Can be done in microwave).
• Bet eggs, vanilla until well mixed.
• Add flour and sugar.
• Beat on high until slightly thickened, about 10 minutes.
• Stir 1/4 of this into chocolate mixture.
• Then fold chocolate mixture back into the rest of the egg mixture.
• Turn into pan w/ hazelnuts and bake in preheated 325 degree oven for 40 minutes until slightly puffed.
• Cool completely, 3-4 hours.
• Cover and refrigerate.
• Melt remaining chocolate and whipping cream over stove.
• Chill.
• Half an hour before serving, remove from refrigerator.
• Just before serving, whip the chocolate cream mixture until stiff peaks form.
• Decorate (works great in a pastry bag).