Chocolate Hazelnut Cake
Make this tonight. Serves 8. Decadence galore.Print Recipe Pin Recipe
- 1 cup Sugar
- 1 cup Toasted hazelnuts
- 3 oz Butter
- 8 oz Dark chocolate
- 1/3 cup Whole wheat flour
- 1/2 tsp Kosher salt
- 8 Egg whites
- A pinch cream of tartar or a little squeeze of lemon juice
- Preheat the oven 350F. Line the bottom of an 8″ cake pan with parchment paper (I find it easy to trace the bottom of the cake pan on parchment paper, then cut it along the lines). Do not grease and flour this pan!
- Place the nuts and the sugar together in a food processor and run until the nuts are really fine and start to create a paste with the sugar. Place this into a large bowl.
- Over a double boiler or in a microwave, melt the chocolate and butter together. Stir these into the nut and sugar mixture.
- Beat the eggs with the cream of tartar or touch of lemon juice to soft peaks. Fold 1/3 of the egg mixture into the batter to loosen it up. Fold in the remaining amount of egg whites. Pour into your cake pan and bake for about 30 minutes, or until the top is firm (it will still feel jiggly, but set on the top).
- Cool for about 10 minutes before running a butter knife or small offset spatula to release the cake from the pan. Flip over and peel off the paper. Top with chocolate glaze and candied hazelnuts (see below).
- Melt the chocolate and butter together over a double boiler or in a microwave, stirring frequently. Pour over the cake.
- Place a skillet on your stove. Sprinkle the sugar over it and turn the heat to medium. Let the sugar melt, without stirring (you can tilt the skillet if you must do something). Once the sugar is a lovely, golden, amber-honey color, turn the heat off. Add the nuts all at once and coat them with the sugar using a wooden spoon.
- Pour the nuts onto parchment paper. Let cool for about 5 minutes. Loosely chop and sprinkle over the cake.