INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees F.  Butter (using margarine) three 9-
inch cake pans, dust lightly with 1  tablespoon of the cocoa, and place
on baking sheets. Set aside.  Place the hazelnuts, walnuts, remaining 2
tablespoons cocoa, and 1/4  cup of the sugar in a food processor and
process until finely ground.  Set aside.  Combine the egg yolks and 1/2
cup of the sugar in the bowl of an  electric mixer. Beat until thick
and pale yellow. Transfer to a large  mixing bowl. In another clean
electric mixer bowl, beat the egg  whites until soft peaks form. With
the machine running, gradually  pour in the remaining 1/4 cup sugar and
continue beating until stiff  but not dry. Stir half of the nut mixture
into the egg yolk mixture.  Fold in the remaining nut mixture with one
third of the egg whites.  Fold in the remaining egg whites. Spoon the
mixture into the three  prepared pans.  Bake for 40 to 45 minutes, or
until a toothpick inserted into the  center of each layer comes out
clean and the layers shrink away from  the sides of the pan. Invert
onto racks, but do not remove from pans  until cool.  Prepare the
Creamy Chocolate Filling:  Melt the chocolate in the top of a double
boiler over hot water on  moderate heat, stirring until smooth.  Cream
the margarine in the bowl of an electric mixer. Beat in the  vanilla,
coffee and melted chocolate. Add the egg yolks, one at a  time, beating
well after each addition. Beat at high speed for 1 or 2  minutes, until
the color lightens to a pale caramel shade and the  mixture is very
smooth and light. Makes about 2 cups.  Turn the pans right side up and
run a sharp knife around cakes to  loosen. Place 1 cake round on a
large platter and spread with  filling, place a second round on top and
spread with filling, top  with third round and spread with filling.
Cover with plastic wrap and  refrigerate for 1 hour, or until firm.
Prepare the Chocolate Band:  Place a large sheet of waxed paper on a
work area. Make a band of wax  paper to the height and a little longer
than the circumference of the  cake. Spread melted chocolate evenly
over the wax paper, 1/8- inch  thick. Let set for 5 minutes, or until
the chocolate is no longer  shiny but is still pliable. Makes 1
chocolate band.  Remove the cake from refrigerator. Pick up the
Chcolate Band and  carefully wrap it around the cake, pinching the ends
together and  cutting off the excess tail with sharp scissors.
Refrigerate the cake  until the band is set, about 30 minutes.
Carefully peel off the wax  paper. Sprinkle chopped nuts on top of
cake. Refrigerate until ready  to serve.  NOTE: "This elegant
three-layer cake is wrapped in a chocolate band  and garnished with
chopped hazelnuts for a dramatic effect. Since no  flour is used, the
cake is an ideal choice for a Passover menu."  (Judy Zeidler)  Master
Chefs Cook Kosher by Judy Zeidler Photographs by Michael  Lamotte
Recipe by Mary Bergin of Spago Las Vegas  Chronicle Books, San
Francisco, CA 1998 p. 158 ISBN 0-8118-1402-5  Recipe by: Master Chef's
Cook Kosher by Judy Zeidler p. 158  Posted to JEWISH-FOOD digest by
Linda Shapiro <lss@coconet.com> on  Aug 11, 1998, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6026
Calories From Fat: 4017
Total Fat: 471.3g
Cholesterol: 1675.8mg
Sodium: 546.6mg
Potassium: 2472.4mg
Carbohydrates: 438.2g
Fiber: 43.9g
Sugar: 210.7g
Protein: 100g