| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
|
|
Nonstick vegetable oil spray |
| 2 2/3 |
c |
Slivered almonds; toasted |
| 1 3/4 |
c |
Hazelnuts; toasted |
| 2 |
c |
Sugar |
| 1/2 |
c |
Cake flour |
| 9 |
lg |
Egg whites |
| 10 |
oz |
Bittersweet chocolate; chopped |
| 2 |
c |
Whipping cream |
| 2 |
c |
Whipping cream; chilled |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Amaretto; plus 3 tablespoons |
| 1/2 |
c |
Hazelnuts; toasted and chopped |
| 2 |
oz |
Semisweet chocolate; finely chopped |
|
|
Unsweetened cocoa powder Powdered sugar |
|
|
Fresh raspberries and blackberries |
INSTRUCTIONS
CAKE
CHOCOLATE GANACHE
HAZELNUT CREAM
FOR CAKE: Preheat oven to 350°F. Spray 15x10 inch baking sheet with
vegetable oil spray. Line with parchment paper. Butter parchment. Combine
nuts, sugar and flour in processor. Process until nuts are finely ground.
Beat egg whites in large bowl until stiff peaks form. Fold nut mixture into
whites in 3 additions (whites will deflate). Spread on prepared baking
sheet. Bake until cake starts to pull away from sides of baking sheet and
is light golden on top, about 35 minutes (cake will be slightly moist).
Cool cake 10 minutes. Line a large baking sheet with parchment paper.
Invert cake onto parchment. Cool cake completely.
FOR CHOCOLATE GANACHE: Place chocolate in large bowl. Bring cream to simmer
in heavy medium saucepan. Pour over chocolate and whisk until smooth. Chill
until firm enough to spread, at least 6 hours or overnight. (Cake and
chocolate ganache can be made I day ahead. Cover cake tightly with plastic
wrap; leave at room temperature. Keep ganache refrigerated. Let stand at
room temperature until spreadable.)
FOR HAZELNUT CREAM: Beat cream in large bowl until soft peaks form.
Gradually add sugar and 1/4 cup amaretto, beating until stiff peaks form.
Fold in chopped hazelnuts and chocolate.
TO ASSEMBLE: Line 2-quart bowl with plastic wrap, overlapping sides by 2
inches. Cut cake lengthwise into 1/3-inch-wide slices. Line bowl with cake,
placing slices cut side down and tightly side by side in single layer
trimming to fit and completely covering bowl (if cake slices break, piece
together to fit). Brush cake with 1 1/2 tablespoons amaretto. Spread
ganache over cake. covering completely. Spoon hazelnut cream into center;
smooth top. Cover filling with cake, placing slices side by side, fitting
tightly together and trimming to fit. Brush with 1 1/2 tablespoons
amaretto. Cover; chill at least 4 hours and up to 3 days.
Uncover cake. Invert onto platter. Remove plastic. Sift cocoa powder and
powdered sugar over. Serve with berries.
Recipe by: Bon Appetit, 9/97
Posted to TNT Recipes Digest, Vol 01, Nr 976 by Betsy Burtis
<ebburtis@ix.netcom.com> on Jan 30, 98
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