Hazelnut Mocha Cake
|Skinned toasted hazelnuts||1 1⁄4 Cup (20 tbs)|
|Toasted hazelnuts||10 , skinned (For Decoration)|
|Eggs||4 , separated|
|All purpose flour||1⁄3 Cup (5.33 tbs), sifted|
|Unsalted butter||5 Tablespoon, melted and cooled|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter||1 Cup (16 tbs), slightly softened|
|Instant coffee||1 Tablespoon, dissolved in 1 tablespoon hot water|
|Hot water||1 Tablespoon|
|Dark rum||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Rum||2 Tablespoon (Adjust Quantity As Per Taste)|
Butter a 9 inch cake pan, line it with wax paper and butter the paper.
Coat with flour, shaking out the excess.
In a processor or blender grind the hazelnuts fine.
Remeasure 1 cup and set aside the remaining ground and whole hazelnuts for decoration.
With an electric mixer, beat the egg yolks until combined.
Add 1/2 cup of the sugar, a little at a time, andbeat the mixture until it forms a ribbon.
Beat in the rum and vanilla.
Beat the egg whites until they form soft peaks.
Add the remaining sugar, a little at a time, and beat to stiff peaks.
Fold the whites into the yolk mixture alternately with the 1 cup ground hazelnuts, a third at a time.
Fold in the flour and the butter.
Spoon the batter into the pan and bake the cake in a 350° F oven for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
Let cool in the pan on a rack for 10 minutes, then invert pan Onto rack to remove cake and let it cool completely.
Make the buttercream; In the bowl of an electric mixer, beat the yolks until combined.
In a small heavy saucepan combine the sugar and water, bring to a boil while stirring, and boil until the syrup forms a thread or a candy thermometer registers 224° F.
With the mixer running, add the sugar syrup in a stream and beat until the mixture is cool.
Add the butter a little at a time and beat until combined well.
Beat in the coffee flavoring and rum.
Chill until firm but still spreadable.
Make the sugar syrup: Dissolve the sugar in the water, stirring over moderate heat.
Cool and stir in the rum.
Split the cake into two layers, drizzle the cut sides with the sugar syrup and spread a layer of the frosting on the bottom half.
Cover with the top, spread top and sides with frosting, and press the reserved ground hazelnuts around the sides of the cake.
Transfer any remaining frosting to a pastry bag fitted with a decorative tip and pipe rosettes around the edge of the cake.
Top each rosette with a whole hazelnut.
The cake will keep in the refrigerator for up to 3 days.
Let sit at room temperature for at least 15 minutes before serving.