Chocolate Mousse Hazelnut Cake

Cake: Matzo cake meal; (for pan) 3 oz Hazelnuts; toasted and

Ground (1 cup) 1/2 c Matzo cake meal

2 tb Potato starch

1/4 ts Cinnamon

8 Egg yolks; room temp

c Sugar 2 ts Vanilla

2 Egg whites; room temp

ts Salt 1/3 c Sugar

Mousse: 8 oz Semisweet chocolate

1/4 c Strong coffee/freshly brewed

4 Eggs; seperated; room temp

1 tb Passover brandy

2 tb Sugar

Semisweet chocolate; shaved Preheat oven to 400 degrees. Grease bottom of a 10 inch springform pan. Dust with cake meal and shake off excess. Combine the hazelnuts, 1/2 cup cake meal, potato starch and cinnamon in a small bowl. With elecrtic mixer beat the eightegg yolks and 1/2 cup sugar until slowly dissolving ribbons form when the beaters are lifted. Blend in the vanilla . With clean beaters, beat the whites and salt in another bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold 1/3 of the whites into the yolk mixture to lighten then fold it back into the whites. Sprinkle with the hazelnut mixture and fold gently. Turn the batter into the prepared pan spreading evenly. Bake until top is brown and tester comes out clean (about 20 min). Cool cake completely in the pan. Cake will deflate. For Mousse melt the chocolate with the coffee in a double boiled over gently simmering water; stir until smooth. Let cool. Beat the yolks into the chocolate 1 at a time. Blend in the brandy. Beat the egg whites until soft peaks form. Gradually add the sugar and beat until stiff but nor dry. Gently fold the whites into the chocolate mixture. Spread the mousse onto the cooled cake. Cover and refrigerate until the mousse is firm. (several hours or overnight). Just before serving remove the springform pan and sprinkle the top with the shaved chocolate. -----