MOCHA CAKE WITH HAZELNUTS
MAKES 8 SERVINGS.
1 1/3 cups blanched hazelnuts
1 1/2 cups plus 1/3 cup sugar or Splenda
1 tbs potato starch
6 egg whites
1/4 tsp salt
1/4 cup lowfat milk
5 cups heavy cream
8 oz bittersweet chocolate, chopped
1 tbs instant coffee powder
Heat oven to 325 degrees. Spread hazelnuts on a baking sheet, bake until toasted 15 min. Let cool. Combine 1 cup each hazelnuts and sugar and potato starch in a blender, pulse until ground. Transfer to a bowl. *Reduce oven temp to 275 degrees. Line 2 baking sheets with parchment. Draw three 7" circles on parchment, flip parchment. *Put egg whites, 1/2 cup sugar, and salt in a bowl. Set over a pan of simmering water, whisk until sugar is dissolved. Remove bowl from pan, beat until stiff. *Fold milk and egg white mixture into nut mixture until smooth. Divide batter among 3 circles on parchment, spread to fill circles. Bake 2 hours 30 min. until firm, dry, and golden. Let cool slightly on baking sheets, peel off parchment. *MAKE GANACHE---Put 1 cup cream in a bowl, microwave 2 min. Whisk in chocolate and coffee powder until smooth. Let cool, then refrigerate until spreadable. *MAKE WHIPPED CREAM---Combine remaining cream and 1/3 cup sugar in a bowl, beat until soft peaks. *Put 2 meringue layers on a baking sheet, spread half the ganache on each. Refrigerate until set. Place one ganache topped meringue on a platter. Spread with 1 cup whipped cream. Stack other ganache topped meringue on top, spread with another layer of whipped cream. Top with last meringue, then cover top and side of cake with remaining whipped cream. Chop remaining hazelnuts, sprinkle on top of cake. Refrigerate 6 hours before SERVING & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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