• Cooking Time:
  • Servings:
  • Preparation Time:


A southern U.S. variation of this Italian dessert is sometimes available at the Cafe Intermezzo in Atlanta, GA.


  • 10 ounces bittersweet chocolate, chopped
  • 3 1/2 ounces unsweetened chocolate, chopped
  • 13 ounces butter
  • 8 ounces hazelnuts, toasted and chopped
  • 13 1/2 ounces egg yolks
  • 9 ounces egg whites
  • 1 cup super fine sugar
  • Parchment paper
  • Pan coating (as needed)
  • 2 ounces hot fudge
  • 1 dollop fresh whipped cream
  • 3 small white chocolate curls
  • 1 large dark chocolate curl
  • 1 small dark chocolate curl
  • 3 to 4 oz hazelnuts, toasted and shaved
  • Powdered sugar
  • Small strawberries, sliced into quarters


  • Coat 10-inch spring form pans and place a parchment circle on bottom.
  • Melt chocolates and butter in bowl over low simmering water or in double boiler. Once melted, set aside to cool slightly.
  • Toast hazelnuts in a 350 degree F oven for 15 minutes until golden brown. Let cool then rough chop in food processor. Mix into chocolate butter mixture.
  • In a small mixer with whip attachment, whip yolks with 1 cup of sugar until very thick and pale (about 5 minutes). Fold into chocolate nut mixture, transfer to another bowl.
  • In clean, small mixer with whip attachment, whip egg whites with remaining super fine sugar until stiff (but not dry) peaks form. Fold egg whites into chocolate/yolk mixture to lighten and until completely incorporated.
  • Pour into 10-inch spring form. Bake in 325 degree F oven for 1 hour and 15 minutes or until cake is well risen and wooden skewer comes out moist-crumb.
  • Let stand 15 to 20 minutes and then loosen sides of spring form and remove to cool completely. Store at room temperature.
  • Cut 10-inch cake into 10 servings. Place one slice in middle of dessert plate. Pour hot fudge over top of cake to form 2 pools on either side of cake. Place the dollop of whipped cream on top of the cake slice. Place sliced strawberries to one side.
  • Then, place small white chocolate curl and large dark chocolate curl in the whipped cream and one small dark chocolate curl and 2 small white chocolate curls on strawberries. Dust entire cake slice with powdered sugar. Then, sprinkle with hazelnut dust.
  • This dessert can also be made as smaller, separate cakes. This makes service and assembly easier and able to be done ahead of service.

Categories: Dessert 
© 2006-2017 BakeSpace, Inc. All Rights Reserved