1-1/3 Cups whole hazelnuts
1/3 Cup matzo cake meal
6 Large eggs, separated
1/2 Cup packed light-brown sugar
3/4 Cup cocoa powder, plus more for pan
3/4 Cup margarine, melted, plus more for pan
Fudge Glaze - Pinch of salt, 1/2 Cup superfine sugar
1. Heat oven to 350º. Line a baking pan with parchment & spread hazelnuts on
top Bake until fragrant & toasted, about 10 minutes. Place nuts in a clean
kitchen towel & rub to remove loose skins. Place 1/3 cup nuts in bowl of
food processor & pulse until finely ground; reserve. Roughly chop remaining
1 cup nuts, set aside.
2. Grease 9” round pan with margarine; dust with cocoa powder. Whisk
together remaining 3/4 cup cocoa powder, ground hazelnuts & matzo meal;
set aside.
3. In bowl beat yolks & brown sugar for 45 seconds. Fold in 1 cup nut purée
from fudge glaze recipe. Transfer to a large bowl. Beat egg whites & salt
until soft peaks form, about 1 minute. Slowly add superfine sugar; beat until
stiff & glossy. Fold egg whites & ground-hazelnut mixture into egg-yolk
mixture. Fold in melted margarine. Transfer batter to prepared pan; smooth
out top.
4. Bake 35 to 40 minutes. Transfer to a wire rack to cool, about 1-1/2 hours.
5. Remove cake from pan. Using a serrated knife, slice cake into two layers.
Place bottom layer of cake on round & spread 1/2 cup fudge glaze on top.
Place second layer on bottom layer. Pour remaining glaze over cake.
Refrigerate 30 minutes.
6. When ready to serve, press chopped hazelnuts onto sides.
Makes 1 nine-inch-round cake
If you or someone you know is
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