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Choco Hazel Cake Rec

This recipe is for a chocolate and hazelnut cake. It involves roasting hazelnuts, grinding some and leaving others whole, and melting chocolate and butter to make a chocolate hazelnut mixture. Egg yolks are beaten with sugar and added to the chocolate mixture. Stiffly beaten egg whites are folded in. The batter is baked for 35-40 minutes then cooled before topping it with chocolate hazelnut spread and reserved hazelnuts.

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RAul Bunicu'
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32 views2 pages

Choco Hazel Cake Rec

This recipe is for a chocolate and hazelnut cake. It involves roasting hazelnuts, grinding some and leaving others whole, and melting chocolate and butter to make a chocolate hazelnut mixture. Egg yolks are beaten with sugar and added to the chocolate mixture. Stiffly beaten egg whites are folded in. The batter is baked for 35-40 minutes then cooled before topping it with chocolate hazelnut spread and reserved hazelnuts.

Uploaded by

RAul Bunicu'
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chocolate and hazelnut cake recipe

Ingredients :
250g/9oz whole blanched hazelnuts
200g/7oz butter, cubed, plus extra for greasing
200g/7oz dark chocolate, broken into squares
6 medium eggs, separated
200g/7oz caster sugar, preferably golden
3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)
Topping
150g/5oz chocolate and hazelnut spread
Preparation method
1.
2.

Preheat the oven to 200C/400F/Gas 6.


Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10
minutes, giving the pan a shake halfway through, until they are golden brown. Watch them
carefully so that they dont burn. Remove and leave them to cool for a few minutes.
3.
Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin
and line the base with baking parchment.
4.
Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly
finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a
treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside.
5.
Put the butter and chocolate in a heatproof bowl and set it above a pan of gently
simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the
bowl from the pan and continue to let the chocolate melt in the residual heat.
6.
Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes.
7.
Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes
until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and
dry the beaters well.
8.
In a clean bowl, whisk the egg whites until stiff peaks form they are ready when you
can turn the bowl upside down without the eggs sliding out. Do not over whisk.
9.
Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate
mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until
thoroughly combined, then gently fold in the remaining egg whites.
10.
Spoon the mixture into the prepared tin and bake in the centre of the oven for 3540
minutes or until the cake is well risen and firm.
11.
Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the
springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to
cool completely.

12.

When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with
the hazelnuts that you set aside these can be whole or chopped, whatever you prefer.

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