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Ingredientes
- 1/2 lb Whole hazelnuts
- 1/2 lb Granulated sugar
- 1/2 lb Sweet butter
- 1/2 lb All purpose flour, mixed with
- 1/2 tsp Baking pwdr
- 1/2 lb Bittersweet chocolate, melted
- 1 x Egg (1 to 2 Large eggs)
- 6 ounce Seedless raspberry jam
Direcciones
- Preheat the oven to 375 degrees. Roast the hazelnuts till they smell toasty. Remove from oven and let cold for a few min. Rub off the skins and cold the nuts another 15 min.
- In a food processor grind the nuts with the sugar till finely grnd but not pasty. With your hands work in the butter, flour and chocolate together. Add in the Large eggs, one at a time. You just need the egg to hold the dough together; you may need only 1.
- Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of dough in the bottom and up the sides of the pan, spread the jam in the middle and top with more dough. Bake at 375 degrees for 10 min, reduce heat to 350 degrees and bake 5 min more, then reduce heat to 300 and bake for 1 hour longer or possibly 1 1/4 hrs in all. To test insert a cake tester in dough and it should come out dry. Can be made days ahead of time.
- Yield: 12 to 16 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 472 | |
| Calories from Fat 267 | 57% |
| Total Fat 31.1g | 39% |
| Saturated Fat 16.37g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 177mg | 7% |
| Potassium 258mg | 7% |
| Total Carbs 50.21g | 13% |
| Dietary Fiber 4.6g | 15% |
| Sugars 26.4g | 18% |
| Protein 6.42g | 10% |
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