4    Egg whites
1 pn Salt
1 1/2 c  Sugar
1 1/2 ts Vinegar
1 1/2 ts Vanilla
1 c  Ground hazelnuts

CHOCOLATE SAUCE
1 pk (large) semi-sweet
-chocolate; melted in
-double boiler
Cointreau

Oil and flour a 9″ springform tin. Preheat oven to 300.

Beat egg whites and salt at full speed until they stand in peaks. Sift
sugar and sprinkle in 1 tablespoon at a time, still beating on high speed.
Fold in the vinegar, vanilla, and hazelnuts.

Pour into prepared tin and bake at 300 for 1 hour. Turn off heat and leave
pan in oven until it is cold. When it is cold, remove it from tin (it will
collapse slightly).

Before serving, fill the center with vanilla ice cream (you can also used
whipped cream), and pour over the chocolate sauce, then sprinkle more
chopped hazelnuts on top.

Chocolate Sauce: She did not give me any measurements for the sauce (and I
havent made it in about 10 years and dont remember how much I put in –
possible 1 or 2 tablespoons), so I guess just add the Cointreau “to taste”.
(actually, if you “taste” too often, you may not be able to taste anymore –
which may also be the reason I dont remember how much I put in!!!!).