Chocolate cake again!
The glory of autumn & winter is when I'm craving for chocolate & don't feel guilty of having too much of it.
I baked this dark chocolate & hazelnut cake on a cosy Sunday morning.
This is a true chocolate heaven, very rich & dark chocolatey.
It's very moist & dense, almost like the texture of a brownie.
It's best serving in a small slice with a cup of tea or coffee.
I also made some caramel-dipped hazelnuts & toffee tuile for decoration.
The tuile were simple to make, it's fun to see them melting & bubbling in the oven.
Caramel-dipped hazelnuts were more difficult & I burnt myself with the hot caramel, so be careful.
The end result was a pretty presentation of the chocolate beauty.
Recipe (makes 6):
adapted from Flagrante Delicia
Dark Chocolate & Hazelnut Cake
2 large eggs, separated
60 g icing sugar
100 g dark chocolate 85%
75 g unsalted butter
8 g plain flour
50 g hazelnut, toasted & skinned & powdered
1 tsp rum
pinch of salt
Preheat oven to 180C & line a 6" square loose base pan with parchment paper.
In a large bowl, whip the egg yolks & sugar until light & creamy (approx. 3-4 min).
Add melted chocolate, mix well.
Gently fold in the flour, hazelnuts, rum & melted butter.
In another large bowl, whip up egg whites, fold 1/3 into the chocolate batter.
Fold in the remaining eggs whites & pour into the prepared pan & bake for 15 min.
Remove from oven & let cool on a wired rack.
60 g sugar
25 hazelnuts, toasted & skinned
Gently insert pointed end of a long wooden skewer into the side of each hazelnut.
In a saucepan, caramelise the sugar.
Dip a skewered hazelnut into the caramel, letting excess to drip back into the pan.
When dripping caramel becomes a thin string, Let stand until caramel string has hardened.
Repeat with remaining hazelnuts.
If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.
50 g Werther's original caramels
Preheat oven to 180C.
Grind the caramels & spread a thin layer over a parchment paper.
Bake to melt then remove from oven to cool.
Cut the chocolate cake into 9 small pieces.
Decorate with candied hazelnuts & toffee tuile.
Enjoy with a cup of coffee or tea.