INGREDIENTS

INSTRUCTIONS

CAKE
ICING
Boil tawny Port in heavy large saucepan until reduced to 10
tablespoons, about 15 minutes. Set reduced Port aside.
For cake:
Preheat oven to 350F. Butter 9-inch square baking pan with 2-inch-high
sides. Line bottom with parchment. Butter parchment. Dust pan with
flour; tap out excess. Melt chocolate and butter in heavy medium
saucepan over medium-low heat, stirring constantly until smooth. Pour
into large bowl. Cool slightly. Whisk in 4 tablespoons of reduced
Port, ground nuts and cocoa. Using electric mixer, beat eggs and
sugar in another large bowl until mixture whitens and triples in
volume, about 6 minutes. Add chocolate mixture and fold together.
Pour batter into prepared pan. Bake until top forms crust and cracks,
and tester inserted into center comes out with moist crumbs attached,
about 55 minutes. Transfer cake to rack and cool 30 minutes. Press
down on crusty portion of top to even. Run small sharp knife around
cake sides to loosen. Cool 2 hours. Turn cake out onto 7-inch
cardboard square. Peel off parchment.
For icing:
Bring cream, corn syrup and remaining 6 tablespoons reduced Port to
simmer in heavy medium saucepan. Reduce heat to low. Add chocolate
and whisk until smooth. Let stand until cool but still spreadable,
whisking occasionally, about 5 minutes.
Place cake on platter. Spread chocolate icing over top and sides of
cake, forming waves in icing atop cake. Press chopped hazelnuts onto
sides and 1/2 inch over top edge to cake. Alternate husked and
unhusked hazelnuts atop cake along chopped hazelnut border.
Refrigerate cake at least 4 hours. (Cake can be prepared 1 day
ahead.) Cut cake into slices and serve.
Serves 8.
Bon Appetit May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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