Next time I might try them out with fromage frais ( now available from Liberty) or even with creamy cottage cheese( also from Liberty, they make the best).
To roast hazelnuts, roast them in a 300 F oven until skins crack, about 15 to 20 min. Cool, rub with a paper towel to remove skins.
Filling:
250 gm mascarpone, softened
1 egg
1/4 cup sugar
1 tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup chopped roasted hazelnuts
Batter
135 gm chopped chocolate
4 tbsp butter
3/4 cup flour
pinch of salt
2 tbsp unsweetened cocoa powder
3/4 tsp baking powder
3/4 cup sugar
2 eggs
1 tsp vanilla extract
3/4 cup coarsely chopped hazelnuts
Put cheese into a bowl. Combine eggs with sugar, beat with electric mixer until light and fluffy. Add to mascarpone. Mix well.
Mix in all other ingredients. Cover and refrigerate.
For batter, melt butter with the chocolate in a bowl, set over a pan of simmering water on medium heat.Remove. Set asside.
Preheat oven to 350 F.
Put sugar, eggs, vanilla into a mixing bowl. Beat until light and fluffy. Fold in chocolate mixture. Add baking powder, salt and cocoa. Mix well. Add flour and mix until smooth.Fold in hazelnuts. Spread batter into a baking paper lined 8" square cake pan. Spread filling over batter. Pull a large wooden skewer through layers to create a marbled effect.Bake until toothpick inserted in the middle comes out clean about 30 to 35 min. Do not over bake. Allow to cool before cutting.
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