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Coffee, Hazelnut and Raspberry Torte



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La Belle Cuisine


Coffee, Hazelnut and Raspberry Torte

Bon Appetit October 1995

Bon Appetit - One Year Subscription

1 cup frozen, unsweetened raspberries,
thawed, drained
1 cup raspberry jam

2 1/2 cups chilled whipping cream
10 ounces good-quality white chocolate,
(such as Lindt), chopped
3 tablespoons plus 1 teaspoon
instant coffee crystals

1 cup hazelnuts, toasted, husked
1 cup sifted all-purpose flour
1 1/4 cups granulated sugar
1 teaspoon instant coffee crystals
1/4 teaspoon salt
6 large eggs, separated
1/4 cup water
1 teaspoon vanilla extract
Fresh raspberries (optional)

For filling: Press raspberries through fine sieve into small bowl. Press
jam through same sieve into raspberry purée; discard seeds. Stir to
blend well. Cover and chill overnight.

For frosting
: Combine 3/4 cup cream, white chocolate and coffee
crystals in heavy medium saucepan. Stir over low heat just until
chocolate melts, coffee dissolves and mixture is smooth. Remove
from heat. Let stand until cool and thick, whisking occasionally,
about 1 1/2 hours.
Using electric mixer, beat 1 3/4 cups cream in large bowl until soft
peaks form. Fold large spoonful of whipped cream into chocolate
mixture to lighten. Fold chocolate mixture into whipped cream in
4 additions. Cover and refrigerate frosting until very firm, about 6
hours. (Can be prepared 1 day ahead; keep chilled.)

For cake
: Preheat oven to 350 degrees F.  Line three 9-inch diameter
cake pans with 1 1/2-inch-high sides with parchment. Butter and flour parchment. Combine nuts, flour, 1/4 cup sugar, coffee crystals and
salt in processor. Blend until nuts are finely ground.
Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until
very thick, about 5 minutes. Beat in water and vanilla. Stir in flour
mixture. Using clean, dry beaters, beat egg whites in large bowl until
soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but
not dry. Fold into yolk mixture in 3 additions.
Transfer batter to prepared pans. Bake cakes until tester inserted into
center comes out clean, about 18 minutes. Cool cakes in pans on
racks. Cut around pan sides to loosen cakes. Turn cakes out; peel
off parchment.

 Place 1 cake on platter and second cake on piece of foil.
Spread 1/3 cup filling over each; let stand 20 minutes to set up.
Spread 1 cup frosting over each. Lift cake off foil; place atop
cake on platter. Top with third cake. Spread remaining frosting
over sides and top of torte. (Can be prepared 1 day ahead.
Cover with cake dome and refrigerate.)
Garnish torte with fresh berries, if desired. Cut into wedges and
serve. Serves 8 to 10.

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