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semi-sweet chocolate chips O Lakes® Butter hazelnuts sugar O Lakes Eggs chocolate cream chocolate hazelnuts
Viewed: 104 - Published at: 3 years agoIngredients
- 2 1/2 cups real semi-sweet chocolate chips
- 1/2 cup Land O Lakes® Butter
- 1/2 cup toasted finely chopped hazelnuts or filberts, skins removed
- 2 tablespoons sugar
- 4 Land O Lakes Eggs, slightly beaten
- 4 (1-ounce) squares semi-sweet baking chocolate
- 1/4 cup Land O Lakes Heavy Whipping Cream
- Melted chocolate, if desired
- Toasted chopped hazelnuts, if desired
Method
- Heat oven to 350F.
- Grease bottom and sides of 8-inch springform pan; dust with powdered sugar.
- Set aside.
- Combine chocolate chips and butter in 2-quart saucepan.
- Cook over low heat, stirring constantly, 4-6 minutes or until smooth.
- Stir in nuts, sugar and eggs.
- Pour into prepared pan.
- Bake 28-32 minutes or until edges begin to pull away from sides of pan.
- Cool completely.
- Remove sides of springform pan; place cake onto serving plate.
- Combine baking chocolate and whipping cream in saucepan.
- Cook over low heat, stirring constantly, 3-4 minutes or until smooth.
- Cool 5 minutes.
- Pour over top and sides of cooled cake.
- Refrigerate at least 1 hour until set.
- Drizzle plate with melted chocolate, if desired.
- Sprinkle with hazelnuts, if desired.
