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Chocolate Hazelnut Cake

A recipe from the Good Food collection.

Ingredients

Chocolate Hazelnut Cake
Chocolate Hazelnut Cake
200 g (7 oz/1½ cups) roasted skinned hazelnuts
200 g (7 oz/1⅓ cups) chopped good-quality dark chocolate
2 teaspoons espresso instant coffee granules
100 g (3½ oz/¾ cup) cornflour (cornstarch)
200 g (7 oz) unsalted butter, softened
185 g (6½ oz/¾ cup) raw or golden caster (superfine) sugar
4 eggs, separated
2 teaspoons hazelnut liqueur or coffee liqueur
icing (confectioners') sugar, to serve
cocoa flakes, optional, to serve
crème fraîche or vanilla ice cream, to serve

Method

  1. Preheat the oven to 170°C (325°F/Gas 3) and grease a 20 cm (8inch) springform cake tin.
  2. Put the hazelnuts and chocolate in a small processor fitted with the metal blade and whizz in 5second bursts until finely chopped. Add the coffee granules and cornflour and whizz briefly to combine. Transfer to a small bowl and set aside.
  3. Change the blade on the processor to the plastic blade. Add the butter and sugar and whizz in 3second bursts until pale. Add one-quarter of the chocolate mixture, whizz in short bursts to combine, then add 1 egg yolk and whizz in short bursts to mix through. Continue in this way until all the chocolate mixture and egg yolks have been added. Add the liqueur and whizz in short bursts to combine. Transfer to a bowl.
  4. Whisk the egg whites until soft peaks form. Using a metal spoon, fold a large scoop of egg whites into the chocolate mixture. Gently fold in the remaining egg whites. Spoon into the prepared tin, level the surface and bake for 30 minutes. Cover loosely with foil and bake for a further 30–35 minutes, or until a skewer inserted in the centre of the cake comes out clean. The surface of the cake will probably crack.
  5. Serve the cake warm or at room temperature. Dust the surface with icing sugar and sprinkle with the cocoa flakes, if using. Cut the cake into slices; the texture will be quite moist. Serve with a scoop of crème fraîche or soft vanilla ice cream.

 

Main ingredient:
Chocolate, Nuts
Cuisine:
Contemporary
Course:
Dessert

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