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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I found this recipe in Jean Pare's Company's Coming - Chocolate Everything cookbook. A wonderful flour-free cake that's great for any special occasion. Ingredients:
6 large eggs |
1 1/2 cups hazelnuts (filberts) |
1 cup white sugar |
1/2 cup chocolate chips |
4 teaspoons baking powder |
1 teaspoon vanilla |
1/4 teaspoon salt |
2 tablespoons butter, softened (or hard margarine) |
1 cup icing sugar (confectioner's) |
1 teaspoon cocoa, sifted |
1/2 teaspoon vanilla |
2 tablespoons strong coffee |
Directions:
1. Place the eggs, hazelnuts, white sugar, chocolate chips, baking powder, vanilla and salt into a blender or food processor.
2. Process for 3 minutes.
3. Pour batter into two greased and parchment paper-lined 8 round cake pans.
4. Bake at 350 degrees Fahrenheit for about 25 minutes until wooden pick inserted in center comes out clean.
5. Cool.
6. Beat butter, icing sugar, cocoa, vanilla and coffee together well in small bowl.
7. Remove 1 cake layer, top side up, to plate.
8. Spread with filling.
9. Set second cake layer over filling, top side up.
10. Frost with a light and fluffy chocolate frosting or use a chocolate ganache.
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