Italian Chocolate Cake
| Yield: | 8 Servings |
| Categories: | Cakes |
| 1/3 | c | Hazelnuts |
| 1 1/2 | c | Sugar |
| 8 | oz | Unsweetened chocolate |
| 6 | Eggs | |
| 3 | Egg yolks | |
| 1/2 | ts | Honey |
| 1/4 | lb | Butter |
| 1 | ts | Vanilla |
| 3/4 | c | Flour; sifted plus |
| 3/4 | c | Cake flour (or use 1-1/2 cups regular flour minus 1-1/2 tbsp) |
| 6 | tb | Heavy cream |
| 1 | tb | Apricot jam |
| 7 | oz | Sweetened chocolate |
| 3 | tb | Maraschino liqueur |
| 2 | tb | Brandy |
| Butter for greasing and flour for dusting the cake pan |
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