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Mocha Hazelnut Cake

MyCookbook Recipe Database
MyCookbook Member: tbsg
Recipe Category: Dessert
Recipe Preparation Level: moderate
    Mina Pachter's Mocha-Hazelnut Cake

    1/2 cup plus 2 tablespoons unsalted butter, softened
    3/4 cup granulated sugar
    2 large eggs
    2 egg yolks
    2 egg whites, stiffly beaten
    3 1/2 oz semisweet chocolate, melted and cooled
    3 tablespoons strong coffee
    1/2 teaspoon grated lemon peel
    1 1/4 cups ground hazelnuts
    1 1/2 cups all-purpose flour

    Preheat oven to 350 degrees Farenheit. Lightly grease and flour 8-inch springform pan.
    In the large bowl of electric mixer, cream together butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in chocolate, and coffee 1 tablespoon at a time, alternating with half ground hazelnuts, flour and the lemon peel. Fold in beaten egg whites, mixing alternately with remaining ground hazelnuts and flour. Pour batter into prepared cake pan, smoothing the top. Rap pan twice on hard surface to expel any air bubbles.
    Bake 30-35 minutes until toothpick inserted in center comes out clean. Let cake cool in pan on wire rack 10 minutes. Invert on rack and let cool completely.
    Bianca Brown's suggestions for presentation: Spread with strained apricot preserves. Glaze with chocolate icing or sprinkle cake with confectioner's sugar and serve with lightly sweetened whipped cream. Source: In Memory's Kitchen: A Legacy from the Women of Terezin, Cara de Silva, editor
    Bianca Steiner Brown, translator

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