---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Hazelnut Surprise Cake
Categories: Cakes, Chocolate
Yield: 1 Cake

1 c Hazelnuts
12 Whole hazelnuts
3/4 c Sugar; +1 tb
Oil & flour; for pan
2 lg Eggs
2 Egg whites
3/4 c Neutral vegetable oil
1/4 c Espresso; strong brewed
1 ts Vanilla extract
3/4 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 pn Salt
1/4 c Seedless raspberry jam
1 Raspberries; for garnish

Preheat oven to 350?F. Spread hazelnuts on baking pan and heat
until skins cracked and nuts are toasted. Transfer to wire mesh
strainer and protecting your hand with a pot holder and holding
strainer over a bowl or sink, rub nuts briskly to remove skins and
cool. Set aside 12 hazelnuts, coarsely chop and reserve for
garnish. Finely chop remaining hazelnuts in food processor with
1 tb sugar and set aside.

Lightly oil and flour a 10" springform pan. Shake out excess flour.
Beat whole eggs and egg whites in large mixing bowl until frothy.
Gradually beat in remaining 3/4 cup sugar. Continue beating until
mixture is pale yellow in color. At lowest speed, beat in oil in
slow, steady stream. Add coffee and vanilla. Stir flour, cocoa
powder, and salt together in a large bowl. Stir in the finely
chopped hazelnut-sugar mixture. Add egg mixture and gently fold
until thoroughly blended. Pour into prepared pan.

Bake until edges pull away from sides of pan and center is firm to
the touch, about 35 minutes. Cool on wire rack 30 minutes. In a
small saucepan, heat raspberry jam on low heat until melted and
smooth. Spread in smooth, even layer on top of cake. Let stand
until cake is thoroughly cooled and jam is set. Loosen sides of
cake with small spatula. Remove sides of pan and slide cake onto
serving platter. Decorate top with border of reserved chopped
hazelnuts and evenly spaced raspberries. Serve in thin wedges.

Recipe FROM: The Dessert Show #DS3065

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