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unsalted butter sugar bittersweet chocolate blanched hazelnuts all-purpose cocoa kosher salt eggs vanilla cream of tartar Calvados granulated sugar prunes
Viewed: 15 - Published at: 7 years agoIngredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 1 cup superfine sugar, divided, plus more for pan
- 8 ounces bittersweet chocolate, chopped
- 1 1/2 cups blanched hazelnuts
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon kosher salt
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 teaspoons cream of tartar
- 2/3 cup Calvados (apple brandy)
- 2/3 cup granulated sugar
- 2 cups dried black Mission figs or pitted prunes (about 8 ounces), halved if large
Method
- Place a rack in middle of oven; preheat to 375°F. Butter a 9"-diameter springform pan or cake pan and line with a round of parchment. Butter parchment and sprinkle pan with superfine sugar.
- Melt chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until smooth; let cool slightly.
- Pulse hazelnuts, flour, cocoa powder, salt, and 1/2 cup superfine sugar in a food processor until finely ground; sift through a medium-mesh sieve. Pulse any larger pieces again in food processor, if needed.
- Using an electric mixer on high speed, beat 1 cup butter and remaining 3/4 cup superfine sugar until light and fluffy, about 4 minutes. Add egg yolks, 1 at a time, beating to blend between additions. Beat in vanilla. Reduce speed to low; mix in melted chocolate. Gradually add dry ingredients, mixing just until combined.
- Using clean beaters and with mixer on medium-high speed, beat egg whites and cream of tartar in a medium bowl until stiff peaks form.
- Using a rubber spatula, fold 1/3 of whites into chocolate batter to loosen, then fold remaining whites into batter just until combined. Scrape batter into prepared pan.
- Bake cake 20 minutes, then reduce oven temperature to 350°F and bake until a tester inserted into the center comes out clean, 30-40 minutes longer. Transfer pan to a wire rack; let cake cool 30 minutes before unmolding to cool completely.
- DO AHEAD:
- Bring Calvados, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add figs, reduce heat to low, and simmer gently until figs are very soft, 20-25 minutes. Let cool.
- Serve cake with figs and syrup.
- DO AHEAD:
