Chocolate-Hazelnut Cake
prep time: 1 hour - start to finish: 2 1/2 hours - equipment: 9-inch 
round cake pan - to make ahead: prepare through step 8. the cake will 
keep, well wrapped, at room temperature for up to 1 day or in the 
freezer for up to 3 months. - ease of preparation: moderate (some baking 
skills required) 
turn this moist, dense and truly chocolaty cake into an elegant dessert 
by garnishing each serving with a dollop of whipped cream, some fresh 
raspberries and a light dusting of cocoa. note that this cake does not 
contain any leavening: beaten egg whites alone are used to lighten it. 
makes 12 servings 
1/2 cup  chopped pitted dates
1/2 cup  unsweetened cocoa powder, natural or dutch-process
1 tsp  instant coffee granules
1/2 cup  boiling water
1/2 cup  chopped hazelnuts, plus 2 tablespoons for garnish
2 slice  firm white sandwich bread, crusts trimmed
1/3 cup  all-purpose flour
1/4 tsp  salt
2/3 cup  sugar, divided
2 Tbsp  canola oil
1 tsp  vanilla extract
1 large  egg
3 large  egg whites or 2 tablespoons dried egg whites reconstituted
  according to package directions
1/3 cup  unsweetened cocoa powder
2 oz.  bittersweet (not unsweetened) chocolate, finely chopped (1/3
1 Tbsp  corn syrup
1 tsp  instant coffee granules
1/4 cup  boiling water
1/2 tsp  vanilla extract
1 cup  confectioners sugar
preheat oven to 350f. coat a 9-inch round cake pan with cooking spray. 
line the bottom with parchment or wax paper. 
combine dates, cocoa and instant coffee in a small bowl. add boiling 
water and stir until the cocoa has dissolved. cover and let stand until 
the dates have softened and the mixture has cooled to room temperature, 
about 20 minutes. 
meanwhile, spread hazelnuts in a shallow baking dish and bake until 
fragrant and lightly toasted, 5 to 10 minutes. transfer to a plate and 
let cool. 
grind bread into fine crumbs in a food processor. measure to make sure 
you have 1/2 cup. transfer to a large bowl. (no need to wash the work 
bowl between steps.) 
place 1/2 cup of the hazelnuts in the food processor. add flour and 
salt, process until the nuts are finely ground. transfer to the bowl 
with the breadcrumbs. 
scrape the cooled date mixture into the food processor. add 1/3 cup 
sugar, oil, vanilla and whole egg; process until smooth, stopping 
several times to scrape down the sides of the work bowl. scrape the 
mixture into the bowl with the breadcrumbs and nuts. mix gently with a 
rubber spatula. 
in a clean large mixing bowl, beat egg whites with an electric mixer 
until soft peaks form. gradually add remaining 1/3 cup sugar, beating 
until stiff, glossy peaks form. add one-fourth of the beaten whites to 
the batter and whisk until blended. fold in the remaining whites with a 
rubber spatula just until blended. scrape the batter into the prepared 
pan, spreading evenly. 
bake the cake until the top springs back when touched lightly, 25 to 35 
minutes. let cool in the pan on a wire rack for 5 minutes. coat the rack 
with cooking spray and invert the cake onto it to cool completely. 
combine cocoa, chocolate, corn syrup and instant coffee in a medium 
bowl. add boiling water and stir with a wooden spoon until the chocolate 
has melted and the mixture is smooth. 
stir in vanilla. gradually add confectioners sugar (to the chocolate 
mixture), beating with an electric mixer, slowly at first, then 
gradually increasing speed, until the glaze is smooth and thickened. 
(the mixture may seem lumpy at first, but it will smooth out.) 
cover with plastic wrap and let sit at room temperature until the 
mixture is set, about 30 minutes. 
to finish the cake, place it bottom-side up on a serving plate. place 
several strips of wax paper under the bottom edge to protect the plate 
from drips. spoon on glaze and spread it evenly over the top and sides 
of the cake with an icing spatula or knife. 
arrange the remaining 2 tablespoons hazelnuts around the top outside 
edge. discard the wax paper before serving. 
per serving: 234 calories; 9 g fat (2 g sat, 5 g mono); 18 mg 
cholesterol; 38 g carbohydrate; 5 g protein; 4 g fiber; 86 mg sodium. 
nutrition bonus: 15% dv fiber. 
personal chef brian koning 
chef2chef recipe club member forum: 
archive: at: 
(ID: 6051) Mirror: Fri, Sep 24, 2004

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