Chocolate Hazelnut Cake Recipe
Chocolate Hazelnut Cake has a Far-fetched taste.The sugar and eggs gives the Chocolate Hazelnut Cake Enormous taste.
Ingredients
| Eggs | 4 , separated | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Unsweetened chocolate | 4 Ounce | |
| Butter | 12 Tablespoon | |
| 1 cup plus 1 tablespoon cake flour | ||
| Salt | 1/4 Teaspoon | |
| 3 tablespoons very finely ground skinned hazelnuts | ||
| Hazelnut Buttercream (recipe follows) | ||
| Chocolate Icing (recipe follows) | ||
| 8 whole hazelnuts (garnish) | ||
Directions
Beat egg yolks and sugar together until mixture is thick and pale yellow.
Meanwhile, in the top part of a double boiler set over simmering water, melt the chocolate with the butter, whisking constantly until smooth; cool slightly.
Preheat oven to 350°F.
Grease an 8-inch springform pan.
Line the bottom with a circle of wax paper.
Grease the paper and lightly flour lining and sides of pan.
Pour chocolate-butter mixture into egg mixture and stir just to blend.
Fold in flour, salt and ground hazelnuts.
Whip egg whites until stiff and fold gently into batter.
Pour the cake batter into prepared pan and rap the pan lightly on a work surface to eliminate any air bubbles.
Set on the middle rack of the oven and bake for 35 to 40 minutes, or until edges are firm and inside is set but still somewhat soft.
Do not worry if top cracks slightly.
Cool in the pan, set on a rack, for 1 hour.
Remove sides of pan and cool cake to room temperature.
When cake is cool, invert it onto a serving plate and spread top and sides with hazelnut buttercream.
Refrigerate cake for 30 minutes.
Remove cake from refrigerator and spread top and sides with warm chocolate icing.
Work quickly, as icing sets.
Decorate the top of the cake with 8 whole hazelnuts.
Refrigerate the cake for at least 1 hour before cutting and serving.
Meanwhile, in the top part of a double boiler set over simmering water, melt the chocolate with the butter, whisking constantly until smooth; cool slightly.
Preheat oven to 350°F.
Grease an 8-inch springform pan.
Line the bottom with a circle of wax paper.
Grease the paper and lightly flour lining and sides of pan.
Pour chocolate-butter mixture into egg mixture and stir just to blend.
Fold in flour, salt and ground hazelnuts.
Whip egg whites until stiff and fold gently into batter.
Pour the cake batter into prepared pan and rap the pan lightly on a work surface to eliminate any air bubbles.
Set on the middle rack of the oven and bake for 35 to 40 minutes, or until edges are firm and inside is set but still somewhat soft.
Do not worry if top cracks slightly.
Cool in the pan, set on a rack, for 1 hour.
Remove sides of pan and cool cake to room temperature.
When cake is cool, invert it onto a serving plate and spread top and sides with hazelnut buttercream.
Refrigerate cake for 30 minutes.
Remove cake from refrigerator and spread top and sides with warm chocolate icing.
Work quickly, as icing sets.
Decorate the top of the cake with 8 whole hazelnuts.
Refrigerate the cake for at least 1 hour before cutting and serving.
Chef
