INGREDIENTS

INSTRUCTIONS

           HAZELNUT PRALINE:
DIFFICULTY: *** PREPARATION: 3 1/2 hours plus baking and chilling
times. Recipe From: Chocolatier Magazine  Note: Position a rack in the
center of the oven and preheat to 350 F.  Spread the hazelnuts on a
baking sheet and toast for 12 to 15  minutes, or until golden beneath
the skins. Wrap the nuts in a clean  towel and cool completely.
Transfer the cooled hazelnuts to a large  sieve and rub them back and
forth to remove the loose skins.  Make the chocolate butter cake:
1.Position a rack in the center of the oven and preheat to 375 F.  Line
the bottom of a 17 1/2-by-11 1/2-inch jelly roll pan with  parchment or
waxed paper. Lightly spray the bottom and sides of the  pan with
nonstick cooking spray.  2.In a medium bowl, whisk together the flour,
cocoa powder, baking  soda and salt. Sift the flour mixture onto a
piece of waxed paper and  set aside.  3.In a 4 1/2-quart bowl of a
heavy-duty electric mixer using the  paddle attachment, beat the butter
at medium-high speed for 1 minute,  until creamy. While continuing to
beat the butter, gradually add the  granulated and brown sugars,
stopping the machine and scraping down  the side of the bowl as
necessary. Beat the butter/sugar mixture at  medium-high speed for 2
minutes, until smooth. Beat in the eggs, one  at a time, and the
vanilla. Reduce the speed to low and alternately  add one-third of the
reserved dry ingredients and one-third of the  coffee. In two more
batches, alternately add the remaining dry  ingredients and coffee,
scraping down the bowl as necessary.  4.Scrape the batter into the
prepared pan and, using a metal cake  spatula, smooth the batter evenly
into the pan. Bake the cake for 25  to 28 minutes, until the sides just
begin to pull away from the pan  and the surface springs back when
lightly touched. Cool the cake in  the pan set on a wire rack for 10
minutes. Invert the cake onto a  wire rack; carefully peel off the
parchment paper and allow the cake  to cool completely.  Make the
caramelized hazelnuts and hazelnut praline:  1.Lightly spray a baking
sheet with nonstick cooking spray. In a small  saucepan, combine the
sugar and water. Cook over medium heat, stirring  constantly, until the
sugar dissolves. Increase the heat to  medium-high and continue to cook
without stirring for 4 to 6 minutes  until the syrup caramelizes.
Immediately remove the pan from the  heat. Add the 12 perfect hazelnuts
to the caramel and toss to coat.  With an oiled fork, remove each
hazelnut, letting the excess caramel  drip back into the pan, and place
them at one end of the prepared  baking sheet. Quickly stir the 3/4 cup
of hazelnuts into the  remaining hot caramel. Pour the hazelnut praline
onto the other end  of the baking sheet. Cool the praline for 30
minutes until hard.  Reserve the individual caramelized hazelnuts for
decorating the cake.  2.Coarsely chop the praline. In a food processor
fitted with the metal  chopping blade, process the praline for 35 to 45
seconds until finely  ground.  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 683
Calories From Fat: 387
Total Fat: 44.2g
Cholesterol: 150.3mg
Sodium: 319.3mg
Potassium: 222.6mg
Carbohydrates: 68.1g
Fiber: 4.4g
Sugar: 44.4g
Protein: 6.6g