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HAZELNUT TORTE

300 grams hazelnuts, ground to a flour like consistency
7 eggs
1 1/4 cups white sugar
1/2 cup cornstarch
2 tablespoons vanilla

2 cups whipping cream
1 package Whip It (a stabilizer for whipped cream)
4 squares of semi-sweet chocolate

Beat eggs and sugar until thick. Gradually add cornstarch and nuts.
Put into a springform pan that has been lined with wax paper. Bake
at 300-325 F. in oven for 50-60 minutes. Cool and then cut in half
horizontally.

Beat cream and Whip It until stiff. Grate semi-sweet chocolate
and add to mixture. Place 2/3 of whipped cream between layers of
cake. Cover cake with rest of whipped cream.

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