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
Ganache:
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.
Note:
Sauce can be made ahead and refrigerated until ready to use.SERVINGS:2, 9-inch cakesFrom:Recipe from Driscoll’s
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