HAZELNUT CAKE WITH
CHOCOLATE AND RASPBERRIESGateau de Noisettes au Chocolat avec Framboises
This luscious cake is layered with chocolate ganache and fresh raspberries and served with raspberry coulis. After dessert, the guests will enjoy espresso or Cognac.
10 TO 12 SERVINGS
CAKE
1 1/2 cups toasted
hazelnuts, about 1/2 pound
1 1/3 cups sugar
3 Tbsp. all
purpose flour
4 lg. egg whites
Pinch of salt
1/4 cup (1/2 stick)
unsalted butter, melted, cooled
CHOCOLATE GANACHE
2 cups whipping
cream
12 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped (Mrs.
E uses bittersweet chocolate.)
1/2 pint
raspberries (or 1/4 pound fresh frozen)
Unsweetened cocoa
powder
Raspberrty Coulis (see
recipe)
3/4 cup chilled
whipping cream, lightly sweetened, whipped (optional)
Additional fresh
raspberries
Fresh mint sprigs
FOR CAKE:
Toast hazelnuts in a single layer in a 300 degree F. oven for approximately 10 minutes, or more, or until light golden brown. Watch carefully. Increase oven heat to 350 degrees F. Line 10 X 15-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 (3 quart) 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 to 2 equal rectangles. Place 1 layer on platter. Spread cake with 1/3 of total chocolate ganache. Arrange 1 basketful (1/2 pint) raspberries over ganache, spacing berries evenly. If frozen berries are used, thaw and drain on paper towels before placing on the ganache. Top raspberries with 1/3 of chocolate ganache. Place second cake layer atop ganache and raspberries; 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 raspberry coulis around cake. Top coulis with whipped cream, if desired. Garnish only with fresh berries and mint.
If possible, use fresh berries rather than frozen, making the cake the same day or the day before. Mrs. E experimented, using frozen raspberries, thawed and drained before placing on the ganache. The cake was then stored in the freezer. The coulis is just fine made with frozen berries including their juice produced during thawing. The coulis can be frozen.
RASPBERRY COULIS (Coulis de Framboises)
MAKES ABOUT 1 CUP
1 pint raspberries
(or 1/2 pound fresh frozen)
1/4 cup plus 2
tablespoons powdered sugar
Puree raspberries and powdered sugar in blender or processor until smooth. Strain. Can be prepared 1 day ahead. Cover and refrigerate.
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