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I got the recipe for these from Harvey Steinman's California Kitchen-he got the recipe from a friend in Italy.


  • 6 OUNCES bittersweet chocolate
  • 2 to 3 TBS milk, whole
  • 6 1/2 OZS hazelnuts (about 1 cup)
  • 4 egg whites
  • 6 TBS sugar


  • Toast the hazelnuts in a pan in a 300 degree oven for 10 minutes, shaking the pan once or twice.
  • Put the hot nuts in a clean dish towel, bring up the edges to enclose them and rub them together inside the towel to remove the skins.
  • Chop them coarsely.
  • Preheat the oven to 425 degrees
  • Place the chocolate and milk in a small saucepan over low heat to melt the chocolate.
  • In a large bowl, whip the egg whites until they form soft peaks.
  • Add the sugar and whip until the sugar dissolves.
  • Fold the chocolate and and hazelnuts into the egg whites.
  • Butter and flour a 10" round springform pan. Pour in the batter and bake for 30 minutes.
  • Let the cake cool in the pan, then open the pan and cut the brownies into 8 or ten wedges.
  • These are very light and tasty.

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