Gateau au Chocolat, Noix et Raisins Secs

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   1.

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   Soak the raisins in the Cointreau for 30 minutes.

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   2.

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   Preheat the oven to 350F.

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   3.

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   Lightly butter a 9-inch cake pan.

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   Line the bottom with parchment paper and lightly butter the paper.

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   4.

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   In a food processor combine the walnuts with 1 tablespoon of sugar and process until finely ground, but not to a paste.

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    5.

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    Melt the chocolate over a water bath set over medium-high heat.

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    When melted, remove from the heat and let cool to room temperature.

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    6.

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    In a large bowl cream the butter with the remaining sugar until pale yellow and fluffy.

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    One at a time, add the eggs, beating well after each addition.

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    One at a time, add the ground hazelnuts, the melted chocolate, the orange zest, the bread crumbs, and the raisins with any Cointreau they haven't absorbed, mixing well after each addition.

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    7.

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    Turn the mixture into the prepared cake pan and bake on the center rack of the oven until the cake has puffed sightly and has a slight crust on top, about 30 minutes.

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    Test for doneness by pressing gently on the center of the cakeit won't spring right back and a slight indentation will remain.

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    Remove the cake from the oven and cool on a wire rack.

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    8.

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    While the cake is cooling, make the glaze.

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    Melt the chocolate with the butter, stirring occasionally in a small, heavy-bottomed saucepan over low heat.

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    Remove from the heat when melted, and stir to blend well.

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    Set aside to cool.

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    Spread evenly over the top and sides of the cooled cake.

* Per serving · 4 servings · Values may vary.