Hazelnut Cake With Chocolate & Raspberries

-CHOCOLATE GANACH-
2 c Whipping cream
12 oz Bittersweet (not
-unsweetened) or semi-
-sweet chocolate, chopped

THE REST
1 (1/2 pint) basket
-raspberries
Unsweetened coca powder
Raspberry Coulis (see
-recipe)
3/4 c Chilled whipping cream,
-lightly sweetened, whipped
Additional fresh
-raspberries
Fresh mint sprigs

FOR CAKE: Preheat oven to 350F. Line 10×15-inch baking sheet with 3/4
inch high sides with parchment. Butter parchment. Process hazelnuts,
2/3 cup sugar and flour in processor until nuts are finely ground.
Using electric mixer, beat egg whites and salt in large bowl until
soft peaks form. Gradually add remaining 2/3 cup sugar, beating until
stiff peaks form. Gently fold nuts into whites in 2 additions. Fold
in butter. Spread mixture evenly in prepared pan. Bake cake until
golden and slightly firm in center, about 16 minutes. Cool. (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 chocolate and whisk until chocolate melts and
mixture is smooth. Transfer to large bowl. Chill until mixture is
cold and thick, stirring occasionally, about 45 minutes.

Using electric mixer, beat chocolate mixture until firm 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 evenly. 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. Refrigerate until firm, about 2 hours. (Can be
made 1 day ahead. Cover; keep chilled.)

Sift cocoa powder over cake. Cut cake into squares. Place squares on
plates. Spoon coulis around cake. Top coulis with whipped cream, if
desired. Garnish with berries and mint.