3/4 c. sugar
2 tbsp. water
4 egg yolk
1 tsp. baking powder
2 c. ground hazelnuts
8 oz. bar of unsweetened chocolate, grated
4 egg whites
1/2 pt. whipping cream
Chocolate shavings for decoration
1 can whole cranberry sauce or wild cranberry preserves

Beat egg yolks with water. Beat in sugar until creamy. Mix hazelnuts, finely grated chocolate and baking powder and stir gently into egg mixture. Beat egg whites and fold into mixture. Pour into springform an d bake for 40 minutes at 350 degrees or lower rack. After cake has cooled remove carefully from springform. Spread cranberry sauce or preserves over cake, cover loosely with foil and let soak overnight. Just before serving spread whipped cream all over cake and decorate with chocolate shavings.