Chocolate hazelnut cake

Chocolate hazelnut cake

Schokolade-haselnusskuchen

By
From
Hazana
Serves
8
Photographer
Mowie Kay

This deliciously flourless chocolate cake is often served during Passover and for special occasions. It is usually topped with a chocolate butter cream icing, but is also very good on its own or topped with whipped cream.

Ingredients

Quantity Ingredient
butter, for greasing
sugar or potato flour, for dusting
150g hazelnuts
1 teaspoon baking powder
125g dark chocolate, broken into squares
5 eggs, separated
1 egg
150g caster sugar

For the icing

Quantity Ingredient
125g dark chocolate (70% cocoa solids), broken into squares
2 tablespoons rum or hazelnut liqueur
3 1/2 tablespoons butter

Method

  1. Butter a 23cm springform cake tin and dust with sugar or potato flour.
  2. Place the hazelnuts on a baking sheet in a single layer and roast in a preheated 160°C oven for 10–12 minutes or until lightly browned, stirring from time so they roast evenly. Remove from the oven and allow to cool slightly. Turn the oven up to 180°C. Process the toasted nuts in a blender or food processor until finely ground. Stir in the baking powder. Melt the chocolate in a heatproof bowl set over a pan of simmering water, taking care not to let the bowl touch the water, then set aside to cool slightly.
  3. Beat the egg yolks and egg with half of the sugar until light and creamy. Add the melted chocolate and mix well, then fold in the ground hazelnuts. In another bowl, whisk the egg whites with the remaining sugar to stiff˜ peaks, them gently fold into the chocolate mixture.
  4. Pour the batter into the prepared tin and bake for 40–45 minutes or until a knife inserted into the centre of the cake comes out clean. Remove from the oven, unclip the tin and allow to cool for 5 minutes. Turn onto a wire rack and let it cool completely.
  5. To make the icing, melt the chocolate in a heatproof bowl set over a pan of simmering water, taking care not to let the bowl touch the water. Stir in the rum, then remove from the heat and beat in the butter, a little at a time, until the icing is smooth and creamy. When the icing is cool but not set, spread over the cake.
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