Chocolate-Hazelnut Cake
"Turn this moist, dense and truly chocolatey cake into an elegant dessert by garnishing each serving with a dollop of whipped cream, some fresh raspberries and a light dusting of cocoa. Note that this cake does not contain any leavening: beaten egg whites alone are used to lighten it. Make Ahead Tip: Prepare through Step 8. Store well wrapped at room temperature for up to 1 day or freeze for up to 3 months. | Equipment: 9-inch round cake pan..."
INGREDIENTS
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For the Cake:
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1/2 cup chopped pitted dates
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1/2 cup unsweetened cocoa powder, "natural" or Dutch-process
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1 teaspoon instant coffee granules
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1/2 cup boiling water
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1/2 cup chopped hazelnuts, plus 2 tablespoons for garnish
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2 slices firm white sandwich bread, crusts trimmed
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1/3 cup all-purpose flour
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1/4 teaspoon salt
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2/3 cup sugar, divided
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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1 large egg
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3 large egg whites or 2 tablespoons dried egg whites, reconstituted according to package directions
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For the Glaze:
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1/3 cup unsweetened cocoa powder
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2 ounces bittersweet (not unsweetened) chocolate, finely chopped (1/3 cup)
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1 tablespoon corn syrup
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1/4 cup boiling water
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1/2 teaspoon vanilla extract
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1 cup confectioners' sugar
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