Total Steps
6
Ingredients
14
Tools Needed
10
Ingredients
- Fresh mint sprigs
- Additional fresh raspberries
- 3/4 cup Chilled whipping cream, lightly sweetened, whipped(optional)
- Raspberry Coulis
- Unsweetened cocoa powder
- 1 basket raspberries (1/2 pint)
- 12 ounce Bittersweet chocolate
- 2 cup Whipping cream
- 1/4 cup unsalted butter, melted, cooled
- 1 pinch Salt
- 4 large egg whites
- 3 tablespoons All purpose flour
- 1 1/3 cup Sugar
- 1 1/2 cup Toasted hazelnuts
Instructions
Step 1
Preheat oven to 350F. Line a 10x15-inch baking sheet with 3/4 inch high sides with parchment paper. Butter the parchment. Process hazelnuts, 2/3 cup sugar, and flour in a food processor until the nuts are finely ground. Using an electric mixer, beat egg whites and salt in a large bowl until soft peaks form.
Step 2
Gradually add the remaining 2/3 cup sugar, beating until stiff peaks form.
Step 3
Gently fold the nut mixture into the egg whites in 2 additions. Fold in the butter. Spread the mixture evenly in the prepared pan. Bake cake until golden and slightly firm in the center. Cool. (The cake can be prepared 1 day ahead, covered, and left at room temperature).
Step 4
For the chocolate ganache: Bring cream to a boil in a heavy large saucepan. Remove from heat. Add chocolate and whisk until the chocolate melts and the mixture is smooth. Transfer to a large bowl. Chill until the mixture is cold and thick, stirring occasionally.
Step 5
Using an electric mixer, beat the chocolate mixture until firm peaks form. Turn out the cake onto a work surface; peel off the parchment paper. Cut the cake lengthwise into 2 equal rectangles. Place 1 layer on a platter. Spread the cake with 1/3 of the chocolate ganache. Arrange 1 basketful of raspberries over the ganache, spacing berries evenly. Top the raspberries with 1/3 of the chocolate ganache. Place the second cake layer on top; press gently to compact. Spread the top and sides of the cake decoratively with the remaining chocolate ganache. Refrigerate until firm. (The cake can be made 1 day ahead, covered, and kept chilled.)
Step 6
Sift cocoa powder over the cake. Cut the cake into squares. Place squares on plates. Spoon coulis around the cake. Top the coulis with whipped cream, if desired. Garnish with berries and mint.