---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Cream Cake ,wheat Free
 Categories: Cakes, Chocolate
      Yield: 10 servings
 
    1/2 c  Butter
      6    Egg; room temp
     12 oz Chocolate chip
    1/2 c  Hazelnuts; ground
      1 c  Sugar
  1 1/2 tb Frangelico
    1/4 ts Vanilla
      2 c  Cream; whipping
      2 tb Frangelico
    1/4 c  Sugar; powdered
      2 oz Chocolate; semi-sweet
    1/2 ts Cream of tartar
 
  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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