Espresso chocolate & hazelnut cake

Espresso chocolate & hazelnut cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
200g dark chocolate, roughly chopped
150g unsalted butter
150g caster sugar
1 tablespoon whisky, (see Tip)
1 tablespoon espresso coffee
5 eggs, separated
3/4 cup ground hazelnuts
cocoa powder, to dust
thick cream, to serve

Method

  1. Preheat the oven to 180°C. Grease a 20 cm springform cake tin and line the base with baking paper.
  2. Put the chocolate, butter, sugar, whisky and coffee in a heatproof bowl. Place over a saucepan of simmering water and stir for 4–5 minutes, until the chocolate has melted and the mixture is smooth. Remove from the heat.
  3. Whisk in the egg yolks, one at a time, until smooth. Fold through the ground hazelnuts. Using an electric mixer or whisk, beat the egg whites until firm peaks form. Stir 2 tablespoons of the whites into the chocolate mixture. Gently fold in the remaining whites.
  4. Dust with cocoa and serve with thick cream.

Tip

  • Replace the whisky with brandy or rum, or with milk for a child-friendly option.
Tags:
baking
bakery
margaret
fulton
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