Chocolate-Hazelnut Cake
"Turn this moist, dense and truly chocolaty 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...."
INGREDIENTS
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1/2 cup chopped pitted dates see savings
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1/2 cup unsweetened cocoa powder, "natural" or Dutch-process see savings
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1 teaspoon instant coffee granules see savings
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1/2 cup boiling water see savings
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1/2 cup chopped hazelnuts, plus 2 tablespoons for garnish see savings
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2 slices firm white sandwich bread, crusts trimmed see savings
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1/3 cup all-purpose flour see savings
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1/4 teaspoon salt see savings
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2/3 cup sugar, divided see savings
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2 tablespoons canola oil see savings
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1 teaspoon vanilla extract see savings
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1 large egg see savings
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3 large egg whites, or 2 tablespoons dried egg whites, reconstituted according to package directions see savings
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1/3 cup unsweetened cocoa powder see savings
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2 ounces bittersweet (not unsweetened) chocolate, finely chopped (1/3 cup) see savings
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1 tablespoon corn syrup see savings
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1/4 cup boiling water see savings
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1/2 teaspoon vanilla extract see savings
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1 cup confectioners' sugar see savings
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