27 chocolate hazelnut and coffee cake Recipes

butter, unsweetened cocoa, instant coffee (optional), water, flour, light brown sugar, baking soda, ground cinnamon, salt, sweetened condensed milk, eggs, vanilla extract, chili powder or 2 tsp cayenne powder, anise flavoring (optional), toasted crushed almonds, toasted crushed hazelnuts, butter, coffee (optional), unsweetened cocoa, sugar, cinnamon, vanilla

egg yolks at room temperature 30 minutes, whole milk, pure vanilla extract, sugar, divided, all-purpose flour, salt, egg whites at room temperature 30 minutes, fine-quality 60%-cacao bittersweet chocolate, finely chopped, water, eggs, separated , at room temperature 30 minutes, salt, sugar, divided, unsweetened cocoa powder, hazelnuts (3 1/2 oz), egg whites at room temperature 30 minutes, salt, cream of tartar, sugar, water, sugar, instant-espresso powder, coffee and mocha buttercreams (recipe to follow), equipment : 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep

hazelnuts, chocolate, cake matzo meal, caster sugar, cinnamon, margarine, eggs, brandy, coffee, raspberry jam (tiptree is best), raspberries

vegetable oil for greasing, all-purpose flour plus additional for dusting, granulated sugar, egg whites, at room temperature for 30 minutes, almonds or hazelnuts, toasted (see cooks note, below), chopped, and finely ground in a food processor (3/4 cup), fine-quality bittersweet chocolate (not unsweetened), chopped, water, instant-coffee granules, chilled heavy cream, confectioners sugar, kirsch or cognac, garnish: grated bittersweet chocolate or chocolate curls

whole hazelnuts in the skins, food cake mix without pudding, mocha mousse mix, milk, whipping cream, swiss-style flavored instant coffee powder, semisweet chocolate, chopped