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Prep Time: 70 minutes, Cook time: 40 minutes, Makes: One single-layer cake 1/2 c. hazelnuts, toasted, skinned, finely ground 1/2 c. sucrose 1/8 c. strong coffee or espresso 4 oz. good quality semisweet chocolate, chopped 1/2 stick Henry's Organic Unsalted Butter, softened 4 Henry's Large Eggs, separated 1/2 tsp. almond extract 2 tsp. vanilla extract 1 tbsp. rice flour 2/3 c. Raspberry Fruit Spread Chocolate Ganache 4 oz. bittersweet chocolate, chopped 1/2 c. organic heavy cream 2 tbsp. Henry's Organic Unsalted Butter 1 tsp. vanilla extract 20 whole hazelnuts, for garnish Preheat oven to 350°F. Place hazelnuts on a baking sheet, and toast for 8 to 10 minutes. Be careful that they don’t burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse until finely ground. Be careful not to grind into a paste. Set aside. Heat sugar, coffee, and chocolate in a double boiler. Stir until chocolate melts. Set aside. Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time. Mix after each addition. Stir in chocolate mixture, almond and vanilla extract, ground hazelnuts and rice flour. In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool. Take out of pan, place on a platter, cover and refrigerate until ready to frost. Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3 to 4 minutes, whisk until smooth. Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve. |
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