This cake was a holiday hit. No one knew it was lower fat. As for the missing coffee in the glaze another reader mentions in his/her comment, the 1 t. I used did not add much coffee flavor. Maybe couId have used more. But it tasted fabulous even to the chocolate connoisseurs in the crowd. I did have to add some boiling water to the glaze to make it liquid enough to spread, with no ill effect.
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.
3 Reviews for Chocolate-Hazelnut Cake
Surprisingly good cake, despite the weird ingredients list. White bread? Dates? Really? Honestly, it all works! It tastes like one of those cakes full of butter and egg yolks! A warning to all who are tempted, though. It is a VERY fussy thing to make. The cleanup seems endless. I made it for my husband's birthday, and I think it took me the entire baking time for the cake to clean up the kitchen! I ran out of time the first day and made the glaze on day #2. But if you make the cake, you HAVE to make the glaze. There does seem to be a typo in the ingredients, as the glaze instructions mention mixing in the instant coffee, but there is no mention of dividing the instant coffee between the cake and the glaze anywhere. And no mention of instant coffee in the list of glaze ingredients. Maybe someone at Eatingwell can fix this?
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.
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