| 1 | For cake: preheat oven to 350°F. |
| 2 | Line 10x15-inch baking sheet with ?inch high sides with parchment. |
| 3 | Butter parchment. |
| 4 | Process hazelnuts, 2/3 cup sugar and flour in processor until nuts are finely ground. |
| 5 | Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. |
| 6 | Gradually add remaining 2/3 cup sugar, beating until stiff peaks form. |
| 7 | Gently fold nuts into whites in 2 additions. |
| 8 | Fold in butter. |
| 9 | Spread mixture evenly in prepared pan. |
| 10 | Bake cake until golden and slightly firm in center, about 16 minutes. |
| 11 | Cool. |
| 12 | (can be prepared 1 day ahead. |
| 13 | Cover and let stand at room temperature). |
| 14 | For chocolate ganache: bring cream to boil in heavy large saucepan. |
| 15 | Remove from heat. |
| 16 | Add chocolate and whisk until chocolate melts and mixture is smooth. |
| 17 | Transfer to large bowl. |
| 18 | Chill until mixture is cold and thick, stirring occasionally, about 45 minutes. |
| 19 | Using electric mixer, beat chocolate mixture until firm peaks form. |
| 20 | Turn out cake onto work surface; peel off parchment. |
| 21 | Cut cake lengthwise into 2 equal rectangles. |
| 22 | Place 1 layer on platter. |
| 23 | Spread cake with 1/3 of chocolate ganache. |
| 24 | Arrange 1 basketful raspberries over ganache, spacing berries evenly. |
| 25 | Top raspberries with 1/3 of chocolate ganache. |
| 26 | Place second cake layer atop cream; press gently to compact. |
| 27 | Spread top and sides of cake decoratively with remaining chocolate ganache. |
| 28 | Refrigerate until firm, about 2 hours. |
| 29 | (can be made 1 day ahead. |
| 30 | Cover; keep chilled). |
| 31 | Sift cocoa powder over cake. |
| 32 | Cut cake into squares. |
| 33 | Place squares on plates. |
| 34 | Spoon coulis around cake. |
| 35 | Top coulis with whipped cream, if desired. |
| 36 | Garnish with berries and mint. |
| 37 | Bon appetit/may 94 typed by didi pahl |
