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    Chocolate-Hazelnut Cake

    Source of Recipe


    List of Ingredients

    1/2 cup chopped pitted dates
    1/2 cup unsweetened cocoa powder
    1 teaspoon instant coffee granules
    1/2 cup boiling water
    1/2 cup chopped hazelnuts, plus 2 tablespoons for garnish
    2 slices firm white sandwich bread, crusts trimmed
    1/3 cup all-purpose flour
    1/4 teaspoon salt
    2/3 cup sugar, divided
    2 tablespoons canola oil
    1 teaspoon vanilla extract
    1 large egg
    3 large egg whites

    1/3 cup unsweetened cocoa powder
    2 ounces bittersweet (not unsweetened) or semisweet chocolate, finely
    chopped (1/3 cup)
    1 tablespoon corn syrup
    1 teaspoon instant coffee granules
    1/4 cup boiling water
    1/2 teaspoon vanilla extract
    1 cup confectioners' sugar


    1. To prepare cake: Preheat oven to 350F. Coat a 9-inch round cake pan with
    cooking spray. Line the bottom with parchment or wax paper.
    2. Combine dates, cocoa and instant coffee in a small bowl. Add boiling
    water and stir until cocoa has dissolved. Cover and let stand until dates
    have softened and mixture has cooled to room temperature, about 20 minutes.
    3. Meanwhile, spread hazelnuts in a shallow baking dish and bake until
    fragrant and lightly toasted, 5 to 10 minutes. Transfer to a plate and let
    4. Grind bread into fine crumbs in a food processor. Measure to make sure
    you have 1/2 cup. Transfer to a large bowl. (No need to wash the work bowl
    between steps.)
    5. Place 1/2 cup hazelnuts in the food processor. Add flour and salt;
    process until nuts are finely ground. Transfer to the bowl with the
    6. Scrape the cooled date mixture into the food processor. Add 1/3 cup
    sugar, oil, vanilla and whole egg; process until smooth, stopping several
    times to scrape down the sides of the work bowl. Scrape the mixture into the
    bowl with the breadcrumbs and nuts. Mix gently with a rubber spatula.
    7. In a large clean mixing bowl, beat egg whites with an electric mixer
    until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until
    stiff, glossy peaks form. Add one-fourth of the beaten whites to the batter
    and whisk until blended. Fold in the remaining whites with a rubber spatula
    just until blended. Scrape the batter into the prepared pan, spreading
    8. Bake until the top springs back when touched lightly, about 20 minutes.
    Let cool in the pan on a wire rack for 5 minutes. Spray the rack with
    cooking spray and invert the cake onto it to cool completely.
    9. Meanwhile, to prepare glaze: Combine cocoa, chocolate, corn syrup and
    instant coffee in a medium bowl. Add boiling water and stir with a wooden
    spoon until the chocolate has melted and the mixture is smooth. Stir in
    vanilla. Cover with plastic wrap and refrigerate until chilled, at least 1
    10. Gradually add confectioners' sugar to the chocolate mixture, beating
    with an electric mixer, slowly at first, then gradually increasing speed,
    until the glaze is smooth and thickened. (The mixture may seem lumpy at
    first, but it will smooth out.)
    11. To finish the cake, place it bottom side up on a serving plate. Place
    several strips of wax paper under the bottom edge to protect the plate from
    drips. Spoon on glaze and spread it evenly over the top and sides of the
    cake with an icing spatula or knife. Arrange the remaining 2 tablespoons
    hazelnuts around the top outside edge. Discard the wax paper before serving.




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