This week I had a visit to Megan’s in the diary so I got to break out the Kitchen Aid again to bake a cake, I think I was starting to have baking withdrawal DT’s. I chose this cake which was more of a torte really, I just love a rich dark chocolatey cake & the hazelnuts make a nice change from almond meal or flour for that matter. Megan had a nice bowl of strawberries & blueberries which worked really well served alongside with the cream too.
Chocolate, Coffee & Hazelnut Cake
200g dark chocolate, coarsely chopped
150g unsalted butter, chopped
2/3 (150g) caster sugar
1 tablespoon whisky
1 tablespoon strong black coffee
5 eggs, separated
¾ cup (100g) ground hazelnuts
cocoa, to dust
thick cream, to serve
Preheat oven to 180c. Grease & line the base of a 20cm springform pan.
Place chocolate, butter, sugar, whisky and coffee in a heatproof bowl. Place bowl over a saucepan of simmering water on low heat. Stir for 4-5 minutes, until chocolate melts & mixture is smooth. Remove from heat.
Whisk in egg yolks, one at a time, until smooth. Fold through ground hazelnuts. Using an electric beater, beat eggwhites until firm peaks form. Stir 2 tablespoons of eggwhites into chocolate mixture. Gently fold in remaining egg whites.
Spoon mixture into prepared pan. Bake for 50 minutes, until firm. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with cocoa & serve with thick cream,
Chocolate, Coffee & Hazelnut Cake
200g dark chocolate, coarsely chopped
150g unsalted butter, chopped
2/3 (150g) caster sugar
1 tablespoon whisky
1 tablespoon strong black coffee
5 eggs, separated
¾ cup (100g) ground hazelnuts
cocoa, to dust
thick cream, to serve
Preheat oven to 180c. Grease & line the base of a 20cm springform pan.
Place chocolate, butter, sugar, whisky and coffee in a heatproof bowl. Place bowl over a saucepan of simmering water on low heat. Stir for 4-5 minutes, until chocolate melts & mixture is smooth. Remove from heat.
Whisk in egg yolks, one at a time, until smooth. Fold through ground hazelnuts. Using an electric beater, beat eggwhites until firm peaks form. Stir 2 tablespoons of eggwhites into chocolate mixture. Gently fold in remaining egg whites.
Spoon mixture into prepared pan. Bake for 50 minutes, until firm. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with cocoa & serve with thick cream,
3 comments:
It looks absolutely stunning! Patisserie perfect! If you wrapped a ribbon around it I wouldn't be surprised if you popped it into the shop window of Laurent or Brown's!
Truffle - Thks, fortunately it did taste as good as it looks & wont be making it into any windows any time soon!
Wow! Your blog makes my mouth water! Very nice looking cake.
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