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HASELNUSSKUCHEN
(Hazelnut Cake)

280 grams ground hazelnuts
10 eggs, separated
280 grams sugar
1 tablespoon flour (rounded)

Mix the sugar and egg yolks with a mixer until creamy. Mix the flour and nuts together, then add them to the egg mixture and mix well. Whip the egg whites until stiff and then fold them into the nuts/egg yolk mixture. Put batter in a well buttered and floured 10" spring-form pan. Bake at 320 F for 60 minutes.

Glazing: Put thoroughly cooled cake on rack over a pan or sheet. While glaze is warm (to prevent cracking) pour over cake and let sit for awhile to settle before cutting the cake.

Chocolate Glaze
1/4 cup water
1/4 cup light corn syrup
2/3 cup sugar
6 ounces semisweet chocolate, chopped coarse

In a small saucepan bring water, corn syrup, and sugar to a simmer over low heat, stirring until sugar is dissolved.
Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup.
Let chocolate stand in syrup 2 minutes and whisk until smooth.

Optional Glaze
250 grams powdered sugar
1/2 cup lemon juice, rum or amaretto
Mix powdered sugar and liquid; add a little water if necessary. Blend. Spread over thoroughly cooled cake and let sit for awhile to settle before cutting the cake.[/b]

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