Ingredients
2/3 cup butter, softened3/4 cup sugar3 large eggs, separated, room temperature1 cup semisweet chocolate chips, melted and cooled1 teaspoon vanilla extract3/4 cup all-purpose flour1/2 teaspoon salt1/4 cup 2% milk2/3 cup ground hazelnuts, toastedGLAZE:3 tablespoons butter2 tablespoons light corn syrup1 tablespoon water1 cup semisweet chocolate chipsToasted slivered almonds and fresh mint leaves
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
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 baking sheet.
Bake at 350° 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.
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.
