Hazelnut Cake With Chocolate And 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.