Name: Hazelnut Cake with Chocolate and Raspberries
Ingredients: 1 1/2 c Toasted hazelnuts; 1 1/3 c Sugar; 3 tb All purpose flour; 4 Large egg whites; 1 pn Salt; 1/4 c (1/2 stick) unsalted butter melted, cooled; 2 c Whipping cream; 12 oz Bittersweet (not unsweetened) or semi- sweet chocolate, chopped; 1 (1/2 pint) basket raspberries; Unsweetened coca powder; Raspberry Coulis (see recipe); 3/4 c Chilled whipping cream, lightly sweetened, whipped; Additional fresh raspberries; Fresh mint sprigs

How do you measure the value of something you hold dear? How do you assess the worth of a prize? Is it not by the depth of delight it induces in your heart? Is it not by the intensity and quality of your joy in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? Is it not by the extent of the sacrifice you are willing to make to gain it, to guard it, and to keep it? In other words, your satisfaction in what the treasure is and does for you is the standard or gauge by which its glory (worth and value) is revealed. The treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs, Dairy		Cakes, Desserts, Chocolate, Fruits	10	To 12 serv

INGREDIENTS

1 1/2	c	Toasted hazelnuts
1 1/3	c	Sugar
3	tb	All purpose flour
4		Large egg whites
1	pn	Salt
1/4	c	(1/2 stick) unsalted butter melted, cooled
2	c	Whipping cream
12	oz	Bittersweet (not unsweetened) or semi- sweet chocolate, chopped
1		(1/2 pint) basket raspberries
		Unsweetened coca powder
		Raspberry Coulis (see recipe)
3/4	c	Chilled whipping cream, lightly sweetened, whipped
		Additional fresh raspberries
		Fresh mint sprigs

INSTRUCTIONS

CAKE
CHOCOLATE GANACH
THE REST
FOR CAKE: Preheat oven to 350F. Line 10x15-inch baking sheet with 3/4 inch
high sides with parchment.  Butter parchment. Process hazelnuts, 2/3 cup
sugar and flour in processor until nuts are finely ground. Using electric
mixer, beat egg whites and salt in large bowl until soft peaks form.
Gradually add remaining 2/3 cup sugar, beating until stiff peaks form.
Gently fold nuts into whites in 2 additions. Fold in butter. Spread mixture
evenly in prepared pan.   Bake cake until golden and slightly firm in
center, about 16 minutes. Cool. (Can be prepared 1 day ahead. Cover and let
stand at room temperature).
FOR CHOCOLATE GANACHE: Bring cream to boil in heavy large saucepan. Remove
from heat.  Add chocolate and whisk until chocolate melts and mixture is
smooth. Transfer to large bowl. Chill until mixture is cold and thick,
stirring occasionally, about 45 minutes.
Using electric mixer, beat chocolate mixture until firm peaks form. Turn
out cake onto work surface; peel off parchment. Cut cake lengthwise into 2
equal rectangles. Place 1 layer on platter. Spread cake with 1/3 of
chocolate ganache.  Arrange 1 basketful raspberries over ganache, spacing
berries evenly.  Top raspberries with 1/3 of chocolate ganache. Place
second cake layer atop cream; press gently to compact. Spread top and sides
of cake decoratively with remaining chocolate ganache. Refrigerate until
firm, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
Sift cocoa powder over cake.  Cut cake into squares. Place squares on
plates.  Spoon coulis around cake. Top coulis with whipped cream, if
desired.  Garnish with berries and mint.
Bon Appetit/May 94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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