Title: Swiss Chocolate Hazelnut Cake
Categories: None
Yield: 1 Servings

10 tb Margerine
3/4 c Sugar
4 Eggs
100 g Bittersweet chocolate -
-melted and cooled
3/4 c Flour
1 pk Chocolate pudding (I use any
-of the Israeli brands)
2 ts Baking powder
100 g Roasted and finely ground
-hazelnuts

Beat the margerine and the sugar. Add the eggs one at a time. Add the
melted chocolate, and then the remaining ingredients. Pour into 2 loaf pans
(It won't pour exactly, as it will be quite thick). Bake at 350 degrees for
about 55 minutes. Test for doneness.
Posted to JEWISH-FOOD digest V96 #83

Date: Sun, 24 Nov 1996 09:29:03 GT+0300

From: "Ellen Spitzer"