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Categories:Viewed: 96 - Published at: 6 years ago
Ingredients
- 150 g butter, chopped
- 150 g dark chocolate, chopped
- 5 eggs, separated
- 23 cup caster sugar (150 grams)
- 1 12 cups hazelnut meal (150 grams ground hazelnuts)
- 12 cup roasted hazelnuts, chopped coarsely (45 grams)
- 13 cup thickened cream (80 mls)
- 100 g dark chocolate, chopped finely
Method
- Preheat oven to 160C / 140C fan-forced.
- Grease a deep 20 cm round cake pan.
- Line base and sides of the pan with baking paper.
- Combine the butter and the chocolate in a small saucepan.
- Stir over a low heat until smooth and cool for 10 minutes.
- Beat the egg yolks and the caster sugar in a medium bowl with an electric mixer until thick and pale.
- Beat in the chocolate mixture to the egg yolks.
- Using a clean small bowl, beat the egg whites until soft peaks form.
- Fold the hazelnut meal into the chocolate mixture, then fold in the beaten egg whites in two batches.
- Spoon the mixture into the prepared pan and bake for approximately 1 1/2 hours.
- Cool in pan.
- Turn cake, top side down onto a serving plate.
- Ganache- bring the cream to the bowl in a small saucepan.
- Remove from the heat and add the chocolate.
- Stir until smooth.
- Stand 5 minutes before using.
- Spread the cake with the chocolate ganache to serve and top with chopped hazelnuts to serve.
