Ingredients
10 inch tube pan with removable bottom needed
2 ¼ cups cake flour
1 ¼ cups sugar, divided
1 Tbsp baking powder
½ tsp salt
½ cup unsweetened cocoa powder (NOT DUTCH PROCESS)
2 Tbsp espresso powder
1/2 cup boiling water
1/4 cup cold water
1/3 cup canola oil
5 large egg yolks
2 Tbsp hazelnut liqueur (Frangelico)
1 tsp vanilla extract
10 large white eggs
1 tsp cream of tartar
GLAZE
4 oz semisweet chocolate, broken up
½ cup fat-free half and half
GARNISH
Toasted chopped hazelnuts
INSTRUCTIONS
Heat oven to 325 F
Place oven rack at position just below bottom center.
1.Whisk flour ¾ cup sugar, baking powder and salt in a large bowl.
2. Stir cocoa and espresso with boiling water in a medium bowl until dissolved; add cold water, oil, yolks, liqueur and vanilla. Stir cocoa mixture into flour mixture until blended
3. Beat whites and cream of tartar in a large bowl with mixer on medium high speed until soft peaks form when beaters are lifted. Gradually beat in remaining ½ cup sugar. Beat until glossy and stiff peaks form
4. Stir 1/4 of beaten whites into cocoa-flour batter to lighten. Gently fold batter into rest of whites until no white streaks remain. Pour into ungreased pan
5. Bake 1 hour or until wooden skewer inserted into center comes out clean. Invert pan onto neck of a tall, narrow bottle, such as a wine bottle; cool completely. Run a thin knife around sides of cake; remove pan sides. Repeat with bottom of cake. Invert onto cake plate. Remove pan.
6. Glaze: Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds. Whisk in half-and-half. Pour glaze over cake, spreading top with spatula Sprinkle with hazelnuts.