TANDY!!! I did it! The mistakes were even awesome, a little messy...but tasty!
Here ya go
Chocolate Hazelnut Purse
For the Flourless Chocolate Cake:
1 pound semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. (seriously, give this step time...) Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.
Pour batter into a 9" round cake pan, with a heck of a lot of baking spray, and place a roasting pan. Pour enough water into the roasting pan to come about halfway up the sides. (water bath) Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Refrigerate overnight. (VERY INMPORTANT< It's GOT to be cold!)
The next day you'll need one jar of Nutella, a mess of melted butter, a one pound package of phillo dough, and a heck of a lot of patience
Cut the cake into one inch rounds...um, donut holes is more like it. If you've never worked with Phillo before, unwrap, and place in some damp (very slightly damp) towels to keep it from drying out.
Cut the phillo into 4" squares, re-wrap in damp towels
Take four to six squares of phillo, buttered between each sheet. Lay a cake circle in the middle of the stacked dough, top with about a T of Nutella, and another round of cake. Gather the phillo up around the chocolate goodness. Here's where I had my problems...getting the phillo to seal around the goodies....if you slightly wet the part you're pinching together, seems to hold OK. Repeat til phillo is used up...lick remaining nutella with your fingers
Lightly butter the outside of the Purses.
Place the "purses" on a parchment lined baking sheet and bake at 325 for about 12 minutes. Let them sit for a good 10 minutes before serving or even attempting to break them open...which gives you time to scoop some ice cream and put some berries on the plate
Any Ice Cream you like, and even some chocolate sauce on the side is nice.
Here's a pic from the show I saw these on....mine were not this pretty...but close.
They tied the purses together with pretty little phillo "laces"...yeah, I'm not going there...The slightly wet dough worked for me.
Enjoy