Hazelnut Cake With Chocolate and Raspberries
All purpose flour
Large egg whites
(1/2 stick) unsalted butter
-unsweetened) or semi-
-sweet chocolate, chopped
(1/2 pint) basket
Unsweetened coca powder
Raspberry Coulis (see
Chilled whipping cream,
-lightly sweetened, whipped
Fresh mint sprigs
FOR CAKE: Preheat oven to 350F. Line 10x15-inch baking sheet with 3/4
inch high sides with parchment. Butter parchment. Process
hazelnuts, 2/3 cup sugar and flour in processor until nuts are finely
ground. Using electric mixer, beat egg whites and salt in large bowl
until soft peaks form. Gradually add remaining 2/3 cup sugar, beating
until stiff peaks form. Gently fold nuts into whites in 2 additions.
Fold in butter. Spread mixture evenly in prepared pan. Bake cake
until golden and slightly firm in center, about 16 minutes. Cool.
(Can be prepared 1 day ahead. Cover and let stand at room
FOR CHOCOLATE GANACHE: Bring cream to boil in heavy large saucepan.
Remove from heat. Add chocolate and whisk until chocolate melts and
mixture is smooth. Transfer to large bowl. Chill until mixture is
cold and thick, stirring occasionally, about 45 minutes.
Using electric mixer, beat chocolate mixture until firm peaks form.
Turn out cake onto work surface; peel off parchment. Cut cake
lengthwise into 2 equal rectangles. Place 1 layer on platter. Spread
cake with 1/3 of chocolate ganache. Arrange 1 basketful raspberries
over ganache, spacing berries evenly. Top raspberries with 1/3 of
chocolate ganache. Place second cake layer atop cream; press gently
to compact. Spread top and sides of cake decoratively with remaining
chocolate ganache. Refrigerate until firm, about 2 hours. (Can be
made 1 day ahead. Cover; keep chilled.)
Sift cocoa powder over cake. Cut cake into squares. Place squares on
plates. Spoon coulis around cake. Top coulis with whipped cream, if
desired. Garnish with berries and mint.
Bon Appetit/May 94 Typed by Didi Pahl