INGREDIENTS

INSTRUCTIONS

Lightly coat the bottom and sides of 2 10x15" baking sheets with the
melted butter. Line each sheet with parchment paper, then lightly  coat
the parchment paper with more melted butter. Set aside.  Preheat the
oven to 325 degrees.  In the top of a double boiler that is set over
medium heat, place the  remainder of the 1/2 pound butter and the 6-1/2
oz. semisweet  chocolate. Tighly cover with plastic wrap and allow to
heat for 10-12  minutes. Remove from heat, uncover and stir until
smooth. Hold at  room temperature.  Place the egg yolks and 1 cup sugar
in the bowl of an electric mixer  fitted with a paddle attachment. Beat
on high until the mixture is  lemon-colored and slightly thickened,
about 4 minutes. Scrape down  the sides of the bowl and beat on high
for another 2 minutes.  In another dry bowl,using the whip attachment,
beat the egg whites  until they are stiff but not dry.  Using a rubber
spatula, fold the chocolate mixture into the egg  yolks. Add 1/4 of the
egg white mixture into the chocolate mixture  stirring to incorporate.
Gently fold in the remaining egg whites  until completely incorporated,
with no white streaks remaining.  Divide the mixture between the 2
prepared pans, smoothing the batter.  Bake on the top and middle
shelves in the oven for 20-22 minutes,  rotating the sheets halfway
through baking. Remove from oven and  allow to cool for 30 minutes.
While the cakes are cooling, toast the hazelnuts on a baking sheet in
the 350 degree oven for 10-15 minutes. (They will begin to give off a
toasted scent when ready. Watch carefully, as they can burn easily.)
Place the hot nuts in a large, clean kitchen towel and rub vigorously
to skin. Allow the nuts to cool, then place them in a food processor
and chop them to 1/8" size pieces.  Invert 1 sheet of cake onto a large
cutting board (larger than the  pan). Place in the refrigerator for 30
minutes. Hold the remaining  cake at room temperature until needed.  To
prepare the ganache, heat the heavy cream, 4 Tblsps. butter and  1/4
cup sugar in a medium sized, heavy saucepan, stirring to dissolve  the
sugar. Bring the mixture to a boil. Place 2 pounds of chocolate  in a
medium stainless steel bowl. Pour the boiling cream over the  chocolate
and allow to stand 6-7 minutes. Stir until smooth.  Combine 3 cups
ganache with the chopped hazelnuts. Hold this mixture  at room
temperature to use for filling. Remove 1 more cup of ganache  and place
it in a bowl in the refrigerator (to be used to decorate  the
diamonds). Keep the remaining ganache at room temperature until
needed.  To make the raspberry filling, puree the rasperries and 2
Tblsps.  sugar in a food processor for 12-15 seconds. Strain the puree
in a  fine mesh sieve over a stainless steel bowl. Cover with plastic
wrap  and refrigerate unitl needed.  ASSEMBLY  Remove the cake from the
refrigerator. Using a cake spatula, spread  the raspberry puree over
the cake, to the edges. Spread the hazelnut  ganache over the raspberry
filling, to the edges. Invert the other  cake layer on top of the
ganache covered layer. Remove the parchment  paper from the second
layer and press the layers together to hold  them. Place the entire
cake in the freezer for 1 hour.  Remove the cake from the freezer.
Using a very sharp serrated knife,  cut away the uneven edges of the
cake so it will measure 9" x  13-1/2". Use a serrated knife to cut the
cake widthwise into 9 1-1/2"  strips. Trim a 1", diagonally cut piece
from each end of the strips,  then cut the strip diagonally 3 times to
form 4 evenly sized diamonds  from each strip.  Place a cooling rack on
a baking sheet with sides (a jelly roll pan is  perfect). Place 9-12
diamonds on the rack. Using the room temperature  ganache, pour 2
Tblsps. ganache over each diamond, coating the tops  and sides. Using a
large fork, remove the coated diamonds from the  rack and  continued in
part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 138
Total Fat: 16.6g
Cholesterol: 19.3mg
Sodium: 8mg
Potassium: 31mg
Carbohydrates: 27.7g
Fiber: 2.1g
Sugar: 7.8g
Protein: 2g