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Ingredientes
- 1 1/2 c. Toasted hazelnuts
- 1 1/3 c. Sugar
- 3 Tbsp. All purpose flour
- 4 lrg egg whites
- 1 pch Salt
- 1/4 c. (1/2 stick) unsalted butter melted, cooled
- 2 c. Whipping cream
- 12 ounce Bittersweet (not
- 1 x (1/2 pint) basket raspberries Unsweetened coca pwdr Raspberry Coulis (see recipe)
- 3/4 c. Chilled whipping cream, lightly sweetened, whipped Additional fresh raspberries Fresh mint sprigs
Direcciones
- 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 c. sugar and flour in processor till nuts are finely grnd. Using electric mixer, beat egg whites and salt in large bowl till soft peaks form.
- Gradually add in remaining 2/3 c. sugar, beating till stiff peaks form.
- Gently fold nuts into whites in 2 additions. Mix in butter. Spread mix proportionately in prepared pan. Bake cake till golden brown and slightly hard in center, about 16 min. Cold. (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 in chocolate and whisk till chocolate melts and mix is smooth. Transfer to large bowl. Refrigeratetill mix is cool and thick, stirring occasionally, about 45 min.
- Using electric mixer, beat chocolate mix till hard 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 proportionately. 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. Chill till hard, about 2 hrs. (Can be made 1 day ahead. Cover; keep chilled.)
- Sift cocoa pwdr over cake. Cut cake into squares. Place squares on plates. Spoon coulis around cake. Top coulis with whipped cream, if you like. Garnish with berries and mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 189 | 59% |
| Total Fat 21.68g | 27% |
| Saturated Fat 10.87g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 51mg | 2% |
| Potassium 105mg | 3% |
| Total Carbs 30.8g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 27.13g | 18% |
| Protein 3.59g | 6% |
