Cookbook:Passover Hazelnut Chocolate Loaf

Ingredients

 * 1 cup hazelnuts
 * 6 ounces semisweet or bittersweet chocolate
 * 5 ½ tablespoons (125 g) unsalted margarine
 * ½ tablespoon potato flour or rice flour
 * 4 eggs, room temperature
 * 1 egg white, room temperature
 * ½ cup granulated sugar

Procedure

 * 1) Preheat oven to 350°F and roast hazelnuts for about 15 minutes.
 * 2) Rub to remove skin and allow nuts to cool.
 * 3) Coarsely chop nuts and 2 ounces of chocolate into small chips and set aside.
 * 4) Grease a 9x5-inch loaf pan with ½ tablespoon of the margarine and dust lightly with potato flour.
 * 5) Place remaining chocolate, broken into small pieces, in top of double boiler.
 * 6) Cover and place over simmering water until melted.
 * 7) Gradually whisk in margarine until smooth and evenly mixed; set aside.
 * 8) Whip egg yolks, while adding sugar slowly until pale and thick (about 10 minutes).
 * 9) Pour in cooled chocolate, beating until thoroughly combined; set aside.
 * 10) Whip the 5 egg whites at high speed until stiff.
 * 11) With a rubber spatula, fold half the nuts, the chocolate chips and a quarter of the egg whites into the chocolate mixture.
 * 12) Repeat with another quarter of the whites and the remaining nuts.
 * 13) Reverse the process, pouring chocolate over the remaining egg-whites.
 * 14) Gently fold the two mixtures together until uniform throughout.
 * 15) Pour the batter into the pan
 * 16) Bake in the center of the oven for about 55 minutes or until a cake tester comes out dry.
 * 17) Allow to cool. Loosen sides with a knife before removing cake.