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Hazelnut Cake With Chocolate & Raspberries

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HAZELNUT CAKE WITH CHOCOLATE & RASPBERRIES
 Categories: Cakes, Desserts, Chocolate, Fruits
      Yield: 10 To 12 serv
 
MMMMM----------------------------CAKE---------------------------------
  1 1/2 c  Toasted hazelnuts
  1 1/3 c  Sugar
      3 tb All purpose flour
      4    Large egg whites
      1 pn Salt
    1/4 c  (1/2 stick) unsalted butter
           -melted, cooled

MMMMM----------------------CHOCOLATE GANACH---------------------------
      2 c  Whipping cream
     12 oz Bittersweet (not
           -unsweetened) or semi-
           -sweet chocolate, chopped

MMMMM--------------------------THE REST-------------------------------
      1    (1/2 pint) basket
           -raspberries
           Unsweetened coca powder
           Raspberry Coulis (see
           -recipe)
    3/4 c  Chilled whipping cream,
           -lightly sweetened, whipped
           Additional fresh
           -raspberries
           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 temperature).
  
  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
 
MMMMM

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