Chocolate Cream Cake ,Wheat Free

Yields:	1 cake
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	Preparation	8 HRS
	Cooking	60 MIN
	Ready In	9 HRS

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Ingredients

1/2	cup	butter
6	each	egg	room temperature
12	ounces	chocolate chips
1/2	cup	hazelnuts	ground
1	cup	sugar
1 1/2	tablespoons	frangelico
1/4	teaspoon	vanilla extract
2	cups	cream	whipping
2	tablespoons	frangelico
1/4	cup	sugar	powdered
2	ounces	chocolate (semi-sweet)	semi-sweet
1/2	teaspoon	cream of tartar

Directions

Butter and flour a 10 inch springform pan.

Melt butter and chocolate chips in a double boiler.

Separate eggs. Beat yolks till thick, slowly add 1/2 cup sugar.

Stir in nuts, Frangelico, vanilla, and melted chocolate.

Beat egg whites with cream of tartar until they form soft peaks.

Slowly add 1/2 cup sugar, beat until stiff. Fold 1/4 of the egg whites into the chocolate mixture; fold all the chocolate mixture into the whites.

Pour into springform pan and bake in a pre-heated 350 degree oven for 30 minutes.

Lower heat to 275 degrees, bake 30 minutes.

Turn off heat, let cake stand in oven, door ajar, 30 minutes.

Remove cake from pan, place on platter.

Beat cream till soft peaks form.

Slowly add powdered sugar and Frangelico.

Spread cream evenly over top of cake.

Sprinkle with chocolate curls made from the semi-sweet chocolate.

Refrigerate 6-8 hours. Let sit at room temperature 30-40 minutes before serving.

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Member Review

Pumpkin & Cream Cheese Rollups

I made this for my family and it immediately disappeared. Absolutely yummy it would be a great item to take to a bazaar or bring a dish dinner. You'll really stand out with this one. On the downside, I sprinkled confectioner's suger on the top and it "melted into" the cake when left overnight, so put the sugar on at the very last moment if you want it to look fresh. It didn't change the way the cake tasted, though.