Filling: In a small cup set over hot water, or in the microwave, melt together the 2 1/2 ounces chocolate, hazelnut paste (or butter), and the corn syrup. Stir till smooth, then cool in the refrigerator till the mixture is solid enough to form into balls. Form six balls, set the balls on a plate, and place in the freezer for 30 minutes (longer is OK).
Cakes: Preheat the oven to 350F. Lightly grease an extra large ("Texas-size") "big bun" or other large muffin tin, each cup about 4 inches wide x 2 inches deep, and sprinkle with filbert flour (ground hazelnuts). In a double boiler or the microwave, melt the 6 1/2 ounces chocolate. Stir in the butter until it's melted and the mixture is smooth. Add the flavoring oil, vanilla, water, egg yolks, flour, filbert flour, and 1/2 cup of the sugar. Stir until well blended.
In another bowl, beat the egg whites until frothy. Add the remaining 1/2 cup sugar gradually and beat until soft peaks form. Fold half the egg white mixture into the chocolate mixture, being sure to get all the way to the bottom of the bowl. Gently fold in the remaining egg whites.
Place a heaping 1/2 cup of mix into each muffin cup. Gently smooth the batter, and put one frozen filling ball in each cup. Top with the remaining batter.
Bake the cakes for 20 to 25 minutes; they'll puff up, and crack along the top. Remove the cakes from the oven and turn them out onto a cooling rack. Serve immediately, with raspberries and whipped cream or ice cream. Yield: 6 servings.
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|Serving Size: 1 recipe (1027g)|
|Recipe Makes: 0|
|Calories from Fat: 895 (60%)|
|Amt Per Serving||% DV|
|Total Fat 99.5g||133 %|
|Saturated Fat 31g||155 %|
|Monounsaturated Fat 38.1g|
|Polyunsanturated Fat 13.7g|
|Cholesterol 4230mg||1302 %|
|Sodium 1405.5mg||48 %|
|Potassium 1383.7mg||36 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 14.1g|
|Protein 126g||180 %|
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Calories per serving: 1486
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