Chocolate-Hazelnut Cake

From EatingWell: Winter 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

Turn this moist, dense and truly chocolaty cake into an elegant dessert by garnishing each serving with a dollop of whipped cream, some fresh raspberries and a light dusting of cocoa. Note that this cake does not contain any leavening: beaten egg whites alone are used to lighten it.

READER'S COMMENT:

"This cake was so good! I made it for my birthday - no one said anything about the dates but they add moisture to the cake without alot of fat. For the glaze I used honey instead of corn syrup and it worked fine. "

Comments

Comment	Posted
This cake was so good! I made it for my birthday - no one said anything about the dates but they add moisture to the cake without alot of fat. For the glaze I used honey instead of corn syrup and it worked fine.	8 weeks 1 day ago