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butter chocolate eggs brown sugar flour ground hazelnuts Chocolate Ganache fluid ounces heavy cream chocolate sugar hazelnuts
Viewed: 28 - Published at: 3 years agoIngredients
- 5 1/2 ounces butter
- 7 ounces dark chocolate, 70 percent solids, chopped
- 6 large eggs, separated
- 5 1/2 ounces soft brown sugar
- 2 tablespoons plain flour
- 3 1/2 ounces ground hazelnuts
- For Chocolate Ganache
- 5 fluid ounces heavy cream
- 7 ounces dark chocolate, 70 percent solids, chopped
- For Hazelnut Topping
- 5 1/2 ounces caster sugar
- 7 ounces hazelnuts, shelled, peeled and roasted
Method
- Preheat the oven to 350 degrees.
- Have ready n 8 inch round baking time, buttered and lined with kitchen paper.
- Melt the butter very slowly over a low heat.
- Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool.
- Whisk the egg whites to soft peaks, then keep aside until needed.
- Whisk the egg yolks and sugar together until thick and pale.
- Add the chocolate mixture and mix well.
- Sprinkle in the flour and ground hazelnuts, and mix together carefully.
- Add the egg whites and fold them in carefully to retain as much air as possible.
- Pour into the prepared tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the center. Cool in the tin.
- To prepare the chocolate ganache, heat the cream almost to boiling point.
- Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated.
- Cool and they pour over the cake to glaze. Allow to set.
- To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized.
- Remove from the heat and add the whole roasted hazelnuts.
- Stir briefly to coat.
- Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool.
- Top the cake with hazelnut clusters and serve.