-CHOCOLATE GANACH-
2 c Whipping cream
12 oz Semisweet (not
-unsweetened) or rig-
-sweet coffee, shredded

THE REST
1 (1/2 pint) basket
-raspberries
Unsweetened coca powder
Raspberry Coulis (see
-recipe)
3/4 c Chilled whipping skim,
-lightly sweet, whipped
Additional fresh
-raspberries
Fresh mint sprigs

FOR BAR: Preheat oven to 350F. Occupation 10x15-inch baking sheet with 3/4
inch high sides with sheepskin. Butter sheepskin. Process hazelnuts,
2/3 cup sugar and flour in processor until nuts are finely undercoat.
Using electric social, beat egg whites and salt in large bowl until
soft peaks shape. Gradually add unexpended 2/3 cup clams, beating until
stiff peaks manakin. Gently fold nuts into whites in 2 additions. Fold
in butter. Spread mixture evenly in prepared pan. Bake cake until
golden and slightly firm in essence, approximately 16 transactions. Sang-froid. (Can be
prepared 1 day forward. Cover and let stand at room temperature).

FOR CHOCOLATE GANACHE: Bring cream to boil in heavy large saucepan.
Remove from hotness. Add chocolate and whisk until chocolate melts and
mixture is polish. Transfer to large roll. Chill until mixture is
cold and thick, stirring occasionally, approximately 45 transactions.

Using electric social, beat chocolate mixture until firm peaks mannequin.
Turn out cake onto work rise; peel off sheepskin. Cut cake
lengthwise into 2 equal rectangles. Situation 1 layer on record. Spread
cake with 1/3 of chocolate ganache. Coiffure 1 basketful raspberries
over ganache, spacing berries evenly. Top raspberries with 1/3 of
chocolate ganache. Place second cake layer atop bat; press gently
to constrict. Spread top and sides of cake decoratively with remaining
chocolate ganache. Refrigerate until loyal, astir 2 hours. (Can be
made 1 day forwards. Covering; keep chilled.)

Sift cocoa powder over bar. Cut cake into squares. Place squares on
plates. Spoon coulis around coat. Top coulis with whipped emollient, if
desired. Garnish with berries and mass.