Chocolate-wrapped Hazelnut Cake

CREAMY CHOCOLATE FILLING
4 oz Semisweet chocolate; broken
-into pieces
1/2 lb Unsalted margarine; (2
-sticks)
1/2 ts Vanilla extract
2 tb Coffee
2 Egg yolks

CHOCOLATE BAND
6 oz Semisweet chocolate; melted

GARNISH
1/4 c Chopped toasted hazelnuts

Preheat the oven to 350 degrees F.

Butter (using margarine) three 9- inch cake pans, dust lightly with 1
tablespoon of the cocoa, and place on baking sheets. Set aside.

Place the hazelnuts, walnuts, remaining 2 tablespoons cocoa, and 1/4 cup of
the sugar in a food processor and process until finely ground. Set aside.

Combine the egg yolks and 1/2 cup of the sugar in the bowl of an electric
mixer. Beat until thick and pale yellow. Transfer to a large mixing bowl.
In another clean electric mixer bowl, beat the egg whites until soft peaks
form. With the machine running, gradually pour in the remaining 1/4 cup
sugar and continue beating until stiff but not dry. Stir half of the nut
mixture into the egg yolk mixture. Fold in the remaining nut mixture with
one third of the egg whites. Fold in the remaining egg whites. Spoon the
mixture into the three prepared pans.

Bake for 40 to 45 minutes, or until 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 do not remove from pans until cool.

Prepare the Creamy Chocolate Filling:

Melt the chocolate in the top of a double boiler over hot water on moderate
heat, stirring until smooth.

Cream the margarine in the bowl of an electric mixer. Beat in the vanilla,
coffee and melted chocolate. Add the egg yolks, one at a time, beating well
after each addition. Beat at high speed for 1 or 2 minutes, until the color
lightens to a pale caramel shade and the mixture is very smooth and light.
Makes about 2 cups.

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 refrigerate for 1 hour, or
until firm.

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 evenly over the wax paper, 1/8- inch thick. Let set
for 5 minutes, or until 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. Refrigerate the cake until the band is
set, about 30 minutes. Carefully peel off the wax paper. Sprinkle chopped
nuts on top of cake. Refrigerate until ready to serve.

NOTE: “This elegant three-layer cake is wrapped in a chocolate band and
garnished with chopped hazelnuts for a dramatic effect. Since no flour is
used, the cake is an ideal choice for a Passover menu.” (Judy Zeidler)