Chocolate Hazelnut Cake
Baked in the cool morning air
before the next heatwave hits
200 g dark chocolate couverture or semisweet baking chocolate
100 g butter at room temperature
200 g superfine sugar
6 egg yolks
6 egg whites
1 pinch of Salt
200 g roasted hazelnuts, finely ground
Grease and flour an 11 inch (28cm) cake pan
Preheat oven to 330°F (170°C)
Beat chocolate with butter and 100 g sugar until fluffy
Add egg yolks, one at a time
Continue beating for 5 more minutes
In a separate bowl:
Beat egg whites with a pinch of salt until the soft peak stage
Continue beating while gradually adding 100 g sugar
Beat at high speed until stiff peaks form
Fold first hazelnuts into chocolate batter
then 1/3 of the egg whites, mix carefully.
Quickly fold in the rest of the egg whites until no white streaks remain
Pour into the cake pan
Bake in the preheated oven at 330°F (170°C) for 30 minutes
(I like to check after 25 minutes. Cake is done when the center still feels somewhat soft to the touch
Allow to cool for 10 minutes in the pan, on a wire rack
In my convection oven, I bake the cake at 320°F (160°C) for 25 minutes.
I like to serve the cake with a dollop of crème fraîche and raspberry-strawberry sauce
(I puree defrosted rasperries and strawberries with the immersion blender,
then strain it through a fine sieve - I don't add sugar)
The cake and the sauce keep in the fridge for four days, at least
(if you can hide it that long from you know whom) ;-)
Photographed 26 August 2015 at Casa Merisi Pâtisserie
Images and Text © by Merisi
Gianduia at Wikipedia:
Gianduja or gianduia (Italian: [dʒanˈduːja]) is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon's regency (1796–1814), when the Mediterranean was under a blockade by the British.
Any correction of the text is wholeheartedly welcome! Thanks in advance!ReplyDelete
Ohhhh this looks so tempting!!ReplyDelete
From the look of the recipe, my mother made it in pretty much the same way.ReplyDelete
So many recipes, so many good cakes! ;-)Delete
I looove your still life pictures Merisi, I'll bet the cake was great too...ReplyDelete
Thank you! :-)Delete
The recipe produces a very fine torta.
Dear "Sometimes She Bakes" - Please remember that my birthday is April 30th. If you are a fan of great recipes you must try Julia Child's recipe for Boca Negra, total chocolate over indulgence. I serve it withReplyDelete
bourbon whipped cream. The food processor method produces the best cake ever.
Would you be so kind and send me a reminder in April, please? ;-)Delete
I love Julia Child's "Reine De Saba" (almost flourless, with almonds) cake, but have never tried her Boca Negra. Will do so at the next opportunity. Thank you!