Deep-Chocolate Hazelnut Cake

Heat oven to 350°F. Lightly grease a 9 x 5-inch loaf pan. Line bottom with foil; grease foil.

Spread nuts on a baking sheet. Bake 10 minutes or until toasted and papery skins begin to flake. Turn nuts out onto a towel and rub off skins. Reserve 24 whole hazelnuts for garnish. Coarsely chop remaining nuts.

Meanwhile melt butter and both chocolates in a small saucepan over low heat, stirring often until smooth. Remove pan from heat and let cool until slightly warm.

Fill a baking pan with hot tap water to a depth of 1 inch. Place pan in oven.

Beat sugar and eggs in a large bowl with an electric mixer on high speed 12 to 15 minutes, or until very pale, thick and tripled in volume. Reduce mixer speed to low and beat in liqueur. With a rubber spatula, gently stir (fold) in chocolate mixture and chopped nuts until no streaks remain. Pour into prepared loaf pan. Cover tightly with greased foil.

Place loaf pan in center of pan of water in oven. Bake 1 hour and 10 minutes or until cake feels firm (a pick inserted near center will come out moist).

Remove pan from water, uncover and place on a wire rack to cool 30 minutes. (Cake will sink about 1 inch.) Invert pan onto rack, remove pan and foil. Let cool completely. Wrap loaf airtight. Refrigerate at least 8 hours or until completely firm.

Shortly before serving, beat cream, cocoa, sugar and vanilla in a small bowl with an electric mixer until stiff peaks form when beaters are lifted.

Unwrap cake and place on a serving plate. Spoon whipped cream into a pastry bag fitted with an open star tip. Pipe sides and top with whipped cream; decorate with raspberries and reserved hazelnuts. Cut in thin slices. Make Ahead: The cooled baked cake can be refrigerated, wrapped airtight, up to two weeks or frozen up to three months. Thaw in the refrigerator.