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Ingredientes
- Unsalted margarine, for cake pans
- 3 Tbsp. Unsweetened cocoa pwdr
- 1 c. Hazelnuts, toasted
- 1 c. Walnuts, toasted
- 1 c. Sugar
- 6 x Large eggs, separated
- 4 ounce Semisweet chocolate, broken into pcs
- 1/2 lb Unsalted margarine, (2 sticks)
- 1/2 tsp Vanilla extract
- 2 Tbsp. Coffee
- 2 x Egg yolks
- 6 ounce Semisweet chocolate, melted
- 1/4 c. Minced toasted hazelnuts
Direcciones
- Preheat the oven to 350 degrees F.
- Butter (using margarine) three 9- inch cake pans, dust lightly with 1 Tbsp. of the cocoa, and place on baking sheets. Set aside.
- Place the hazelnuts, walnuts, remaining 2 Tbsp. cocoa, and 1/4 c. of the sugar in a food processor and process till finely grnd. Set aside.
- Combine the egg yolks and 1/2 c. of the sugar in the bowl of an electric mixer. Beat till thick and pale yellow. Transfer to a large mixing bowl.
- In another clean electric mixer bowl, beat the egg whites till soft peaks form. With the machine running, gradually pour in the remaining 1/4 c. sugar and continue beating till stiff but not dry. Stir half of the nut mix into the egg yolk mix. Mix in the remaining nut mix with one third of the egg whites. Mix in the remaining egg whites. Spoon the mix into the three prepared pans.
- Bake for 40 to 45 min, or possibly till 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 don't remove from pans till cold.
- Prepare the Creamy Chocolate Filling:Heat the chocolate in the top of a double boiler over warm water on moderate heat, stirring till smooth.
- Cream the margarine in the bowl of an electric mixer. Beat in the vanilla, coffee and melted chocolate. Add in the egg yolks, one at a time, beating well after each addition. Beat at high speed for 1 or possibly 2 min, till the color lightens to a pale caramel shade and the mix is very smooth and light.
- Makes about 2 c..
- 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 chill for 1 hour, or possibly till hard.
- 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 proportionately over the wax paper, 1/8- inch thick. Let set for 5 min, or possibly till 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. Chill the cake till the band is set, about 30 min. Carefully peel off the wax paper. Sprinkle minced nuts on top of cake. Chill till ready to serve.
- NOTE: "This elegant three-layer cake is wrapped in a chocolate band and garnished with minced hazelnuts for a dramatic effect. Since no flour is used, the cake is an ideal choice for a Passover menu." (Judy Zeidler)
