1/2 cup sugar
1/2 cup cocoa
3 eggs — slightly beaten
1 1/4 cups light corn syrup
1/2 cup heavy cream
1/2 cup hazelnut liqueur
1/2 cup butter — melted
3/4 cup hazelnuts — halved
1 cup mini-chocolate chips
1 9-inch unbaked pie shell, edges crimped high
Lightly sweetened whipped cream — optional
Mix the sugar and cocoa thoroughly, add to the eggs. Add the corn syrup, cream, hazelnut liqueur, and melted butter. Mix well. Add the hazelnuts and chocolate chips, mix and pour into the pie shell. Bake for 45 to 50 minutes in a 350F oven until the filling is set. It will puff up slightly and cracks will form around the edges. As the pie cools it will settle. The texture is similar to a wet brownie, but the taste is of an incredibly rich fudge. Serve in small slices.
SOURCE: The Mansion of Golconda, Golconda, Illinois