Combine the chocolate and butter in a heavy bottomed pan and cook over low heat just until chocolate melts. Cool. Beat the eggs in a mixing bowl until they start to thicken. Add the sugars. Continue beating until the mixture is light and fluffy. Stir in vanilla and chocolate mixture. Lightly toast the spices in a skillet over low heat, stirring often. DO NOT LET THEM BURN! Combine the spices and flour in a bowl with a whisk. Gently stir the dry ingredients into the wet ingredients. Gently add the raisins and hazelnuts, stirring just until combined. Don't overmix.

Pour the mixture into a greased and floured 9" round pan. Bake in a 350°F oven just until set 25-30 minutes. Cool in the pan. Turn out and cut into wedges. If desired, dust with confectioners' sugar and serve with vanilla ice cream.

Notes:
* I put the butter and chocolate in a microwaveable dish and melted them together on HIGH for a few seconds at a time until the chocolate was melted. I stirred them together. Then completed the recipe.

From: RisaG. Served at October 2000 Hot Luck, Bound Brook, NJ
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Wed, 25 Oct 2000