We got this awesome recipe from our friend Jenny, from San Francisco. You are going to be addiced to this cake, not only it has chocolate but the hazelnut flour gives it a special taste. The cream simply complete it and it makes it perfect!
Ingredients- 1 stick (115g) of softened butter - 6oz (170g) of semisweet/bittersweet chocolate - 1 1/3 cups (160 grams) of hazelnuts (toasted, skinned and then ground) OR 160g of hazelnut meal/flour (which is already ground up) - 1 cup (110g)of white sugar - 2 tablespoons all purpose flour - 5 large eggs separated - 1 large egg yolk - 1/4 teaspoon of salt
For the hazelnut cream look the recipe here! |
Weigh and melt in the microwave or in a pot the dark chocolate. |
Preheat oven to 180°C (350F). Separate the egg yolks and the whites into 2 bowls. |
In a bowl, mix ground hazelnuts (or hazelnut meal), all purpose flour, and 1/4 cup of sugar, set aside. |
In a 2nd bowl, beat butter until fluffy, and slowly add the other 3/4 cup of sugar, mix until creamy. |
Add the 6 egg yolks one at a time |
Mix until incorporated. |
Mix in the cooled chocolate until blended. Combine it with the dry hazelnut mixture. |
Mix until incorporated. Beat egg whites and salt until stiff peaks form |
Fold in egg whites with the hazelnut mixture. |
Butter 9 inch cake pan (or line a cake pan with parchment paper). |
Pour mixture into cake pan and bake for 40-45 minutes in the oven at 180°C (350F). |
Cool completely. Remove from the cake pan and place on a plate. Flip the cake so the top surfeca will be compleately flat. |
Cut some stripes of paper and place them o top pf the cake. Sprinkle powdered sugar on top and remove the paper. |
Make the nutella whipped cream (look the recipe here). Serve with the cake, enjoy! |
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