Categories: Chocolate, French, Cakes 
      Yield: 10 servings 
  
      7 oz Semisweet chocolate 
     14 tb Butter or margarine 
      4    Eggs 
    3/4 c  Sugar 
      1 c  Flour 
    1/3 c  Hazelnuts, coarsely chopped 
      1 ts Baking powder 
  
  Makes about 10 servings 
   
  Preheat oven to 425 degrees F.  Grease a springform pan with detachable 
  bottom that has a diameter of about 9 1/2 inches. 
   
  Melt cooking chocolate and butter in a  thick-bottomed pot over low heat. 
  Beat eggs and sugar until light and airy.  Carefully stir the somewhat 
  cooled chocolate mixture into egg mixture. 
   
  Blend flour, nuts, and baking powder together, and fold carefully into 
  batter.  It's important to fold it in gently. 
   
  Pour batter into pan and bake in the oven for about 15 minutes.  The cake 
  should not become firm.  The "unbaked" batter tastes like a delicious 
  filling. 
   
  You may garnish cooled cake with a bit of grated chocolate and a ring of 
  whipped topping. 
   
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7