Chestnut-Hazelnut Cake

Serves 16 / This is almost more of a brownie or cookie bar. Best served with crème fraâche or plain cream (I find ice cream a little excessive).

2 tablespoons coffee beans
1 pound cooked chestnuts (you can use bottled or canned, drained)
1 cup toasted hazelnuts
6 ounces dark chocolate (72 percent cocoa)
4 ounces (1 stick) butter, softened
1 cup sugar
5 egg yolks
1 teaspoon vanilla extract
5 egg whites

1. Place coffee beans in a food processor and pulse until coarsely ground. Add chestnuts, hazelnuts, and chocolate; pulse again until coarsely ground (about the size of risotto rice).
2. Preheat oven to 325°. In a bowl, beat egg whites until soft peaks form. In a second large bowl, beat together the butter and sugar until pale and light. Slowly add egg yolks and vanilla extract, then add nut-chocolate mixture. Fold egg whites into chocolate mixture. Pour into a 9×13-inch baking pan coated with cooking spray. Bake for about 35-43 minutes; when cooked, it will not wobble in the middle when you shake the pan. (The other method is to insert a knife in the middle; it should come out clean.) Remove from oven and cool for 30 minutes before cutting into squares.

Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an ecoconscious eatery in Boulder, Colorado (www.thekitchencafe.com).

PER SERVING: 300 cal, 52% fat cal, 18g fat, 8g sat fat, 81mg chol, 5g protein, 33g carb, 4g fiber, 64mg sodium