Toasted Hazelnut Fudge Cake with Mocha Glaze, Naturally Gluten-Free

INGREDIENTS:

Cake:

•  3/4 cup hazelnuts, plus extra for garnish
•  1-1/3 cups bittersweet chocolate chips (I use Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
•  8 Tablespoons butter (1 stick)
•  1/2 cup sugar
•  6 egg whites
•  pinch of salt
•  butter, for greasing pan
• rice flour, for flouring pan

Mocha Filling:

1. 1/2 cup sugar
2. 1/4 cup very strong coffee
3. 2/3 cup bittersweet chocolate chips
4. 6 Tablespoons butter
5. 6 egg yolks

DIRECTIONS:

1. Preheat the oven to 325 degrees. Spread the hazelnuts in a single layer on a a baking sheet. Bake until they begin to smell fragrant, and their skins are brown and split, about 7-10 minutes. Remove them from the oven and allow to cool slightly. Rub the nuts in a clean kitchen towel; the skins will come off (a small amount of skin remaining on the nuts is normal. I also like to leave a couple with skins on for garnish). Using a blender or food processor grind the nuts into hazelnut flour. Increase oven temperature to 375 degrees.
2. Prepare the cake by softening 1 1/3 cups of chocolate chips in a double boiler and allow to cool slightly. Using an electric mixer, whip the stick of butter with the 1/2 cup of sugar until light and fluffy. Stir in the melted chocolate and hazelnut flour and stir thoroughly to combine.
3. Using clean beaters, whip the egg whites with a punch of salt until very stiff. Add about a quarter of the egg white to the chocolate hazelnut mixture to lighten and mix well. Gently but thoroughly fold in the remaining egg whites.
4. Thoroughly butter a 9-inch by 13-inch baking pan and generously dust with rice flour. Pour in the mixture and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
5. more: http://www.girlcooksworld.com/2011/05/toasted-hazelnut-fudge-cake-with-mocha-glaze-naturally-gluten-free.html