From the recipe files of chef Paula Bystrzycki, Rabbit Hill Inn.

Ingredients:

1-1/4 pounds dark sweet chocolate

5 eggs

1 cup heavy cream

1/4 cup hazelnut paste (Nutella can be used)

8 ounces butter

4 Tablespoons sugar

2 Tablespoons Frangelico

Melt butter. When completely melted, stir in chocolate and hazelnut paste. Set aside.

Whip the heavy cream and set that aside as well.

Add together the eggs, sugar, and Frangelico. Mix well. In a double boiler, heat this mixture stirring constantly until it is hot to the touch (approximately 115 degrees). Be careful not to overcook the eggs. (You will know they are overcooked when the mixture begins to look like scrambled eggs.)

Put the egg mixture in mixer and whip until tripled in volume and very light in color. Add the chocolate mixture and whip on medium speed until it just starts to thicken.

Pour 2/3 of the mix into a papered 8 x 8-inch pan. Mix the whipped cream with the remaining mix and carefully spread over the chocolate in the pan. Chill for 4 hours or until set. Cut with a hot knife.

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