Chocolate Hazelnut Gateau

• 2/3 cup butter, softened
• 3/4 cup sugar
• 3 large eggs, separated
• 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup whole milk
• 2/3 cup ground hazelnuts, toasted
• 3 tablespoons butter
• 2 tablespoons light corn syrup
• 1 tablespoon water
• 1 cup (6 ounces) semisweet chocolate chips
• Toasted slivered almonds and fresh mint leaves

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts.
2. In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a
3. .
4. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
5. In a saucepan, bring the butter, corn syrup and water to a boil; stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of cake. Garnish with almonds and mint.

butter, sugar, eggs, chocolate chips, vanilla, flour, salt, milk, ground hazelnuts, butter, light corn syrup, water, chocolate chips, almonds

Taken from www.tasteofhome.com/recipes/chocolate-hazelnut-gateau/ (may not work)