Italian Chocolate Brownies
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.
Pairs Well With
I got the recipe for these from Harvey Steinman's California Kitchen-he got the recipe from a friend in Italy.