Ingredients:
1 cup of butter, softened.
1 1/3 cups of sugar.
½ cup of cocoa.
1 tablespoon of Cognac.
6 medium eggs, separated.
1 cup of hazelnuts, finely ground.
1 cup of cocoa.
1 ¾ cups of sugar.
½ cup of hot water.
½ cup of milk.
Pinch of salt.
1 teaspoon of vanilla.
Preparation Instructions:
Preheat your oven to 325°F (160°C).
Cream the butter with the sugar; then mix in the cocoa and Cognac.
Beat egg yolks until fluffy, then add to the cocoa mixture and beat two minutes on medium.
Mix in the hazelnuts.
Beat the egg whites until soft peaks form, then stir 1/3 of the beaten egg whites into chocolate mixture to lighten; fold in the remainder.
Spread into buttered 8-inch springform pan.
Bake for 60 minutes or until firm in the center.
Allow the cake to cool in the pan before removing.
To make the sauce topping, begin by blending cocoa with the sugar in a small heavy saucepan.
Stir in the hot water and mix until smooth.
Add the milk and salt.
Heat to boiling; cook for 2 minutes.
Allow to cool, then stir in the vanilla.
Top the cake with the cocoa sauce.