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Ingredients
- 3-5/8 ounces, weight Whole Hazelnuts, Divided
- 2-2/3 ounces, weight Caster Sugar, Divided Use
- 4-1/2 ounces, weight Good Quality Chocolate, 70% Cocoa Solids
- 2-2/3 ounces, weight Unsalted Butter
- 1 Tablespoon Rum
- 3 whole Eggs, Separated
- 2 Tablespoons Icing Sugar To Dust
Method
- You will also need a 20cm round tin.
- Preheat the oven to 180°C. Grease and line a 20 cm round tin with parchment paper.
- In a food processor, whiz 75 grams of the hazelnuts with 1 Tablespoon of the sugar until ground to a fine powder. Set aside.
- Next, put the chocolate, butter and rum, if using, into a small pan and melt gently over low heat. Once melted, set aside to cool slightly.
- Put the egg yolks and the remaining caster sugar into a large bowl and put the egg whites into a separate large bowl. Using a handheld electric whisk, beat the whites until they hold soft peaks. Next, beat together the yolks and sugar mixture until thick and moussey.
- Using a large metal spoon or spatula, fold the chocolate mixture into the yolk bowl.
- Now, mix in the whizzed hazelnuts.
- Stir a spoonful of whites into the choclate mixture, then carefully fold in the rest.
- Empty the mixture into the prepared tin, level the surface, then sprinkle over the remaining whole hazelnuts.
- I shouldn t be doing this! And what am I supposed to do with this chocolate now?
- Bake for 25 minutes or until cake is risen and feels springy to the touch.
- Remove it from the oven, take cake out of tin, peel off the paper and transfer to a serving plate. Dust with icing sugar.
- If you want to, you can serve it in slices with cream or ice cream.