Hazelnut Au Chocolat

• 1 cup heavy whipping cream
• 7 ounces chocolate
• 2 each egg yolks
• 1/2 cup butter
• 13 cup sugar
• 23 cup sugar
• 1 x raspberry sauce

1. Heat oven to 250 degrees F.
2. Grease and dust bottom only of 9 1/2 inch springform pan with cocoa.
3. In medium saucepan over low heat, melt chocolate and butter, stirring constantly.
4. Stir in 23 cup sugar and continue stirring until sugar is dissolved.
5. In small bowl, beat 5 egg yolks at highest speed for 2 to 3 minutes.
6. Blend a small amount of chocolate mixture into yolks.
7. Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened.
8. Remove from heat; stir in vanilla and ground filberts.
9. In small bowl, beat 5 egg whites at highest speed until soft peaks form.
10. Gently fold egg whites into chocolate.
11. Pour into prepared pan and bake for 2 hrs.

heavy whipping cream, chocolate, egg yolks, butter, sugar, sugar, raspberry sauce

Taken from recipeland.com/recipe/v/hazelnut-au-chocolat-46802 (may not work)