Recipe: Silverton Chocolate Cake (with coffee and toasted hazelnuts) (food processor)

SILVERTON CHOCOLATE CAKE

"Virtually all hazelnuts grown in North America come from fertile valleys in Oregon, like the ones near the town of Silverton. Hazelnuts, also known as filberts, have a rich flavor that complements the bittersweet flavors of semisweet chocolate and espresso. This delicately textured, moist cake is best the day after baking, when all the flavors have had a chance to mellow. Recipe adapted from The New Complete Coffee Book."

3/4 cup freshly brewed espresso or 2 tablespoons instant coffee powder dissolved in 3/4 cup boiling water
4 ounces semisweet chocolate, chopped
2 tablespoons instant coffee powder
6 tablespoons unsalted butter
3 eggs, separated and at room temperature
1/2 cup granulated sugar
3/4 cup plus 2 tablespoons hazelnuts, toasted,* divided use
6 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
1 egg white
Pinch of salt
Powdered sugar for dusting

Preheat oven to 350 degrees. Lightly grease bottom and sides of 9-inch round cake pan. Line bottom with round of parchment or wax paper. Grease paper. Set pan aside.

TO MAKE THE CHOCOLATE MIXTURE:
In saucepan over low heat, combine brewed espresso, chocolate, coffee powder and butter. Heat, stirring occasionally, until melted. Set aside to cool.

TO MAKE THE CHOCOLATE BATTER:
In medium bowl, whisk egg yolks and granulated sugar together until pale and fluffy. Slowly whisk chocolate mixture into egg mixture until blended.

TO MAKE THE PASTE:
In food processor, process 3/4 cup nuts for 20 seconds or until finely chopped. Add flour and cocoa. Process for 10 seconds. Measure out 1 cup of chocolate batter. With food processor running, gradually add through feed tube to form a paste. Stir paste back into batter. Beat until well-blended.

TO BEAT EGG WHITES:
In large bowl, beat 4 egg whites with salt until stiff, glossy peaks form. Whisk one-quarter of beaten whites into batter. Using rubber spatula, fold in remaining whites until blended.

TO BAKE CAKE:
Pour batter into prepared pan. Bake for 30 minutes or until firm. (Note: Toothpick inserted in center should come out slightly sticky.) Transfer pan to wire rack. Cool.

TO DECORATE CAKE:
Unmold cake. Remove parchment paper. Place cake on plate. Chop remaining 2 tablespoons hazelnuts. Sprinkle cake with powdered sugar and chopped nuts.

*To toast hazelnuts, spread shelled nuts in shallow pan. Roast in 275-degree oven for 20 to 30 minutes or until skins crack. While still warm, rub with rough cloth to remove skins.

Source: Sara Perry, St. Paul Pioneer Press, May 3, 2006