Description
Perfect for any occasion, this is quick and easy to make and maximizes both the chocolate and hazelnut flavours intensely.
Ingredients
Scale
Cake
- 250g whole toasted hazelnuts
- 200g butter, cubed
- 200g dark chocolate
- 6 medium eggs, separated
- 200g sugar
- 3 tbsp frangelico or hazelnut liquor (optional)
Topping
- 200g Nutella or other chocolate hazelnut spread
Instructions
- Preheat oven to 350F
- Coarsely chop a handful of toasted hazelnuts and set aside. Pulse the rest in a food processor until they look like breadcrumbs. You will have some chunkier pieces left, which just enhances the texture of your cake
- Break dark chocolate up into smaller pieces with cubed butter in a bowl and place over barely simmering water to melt. Remove from heat.
- Add ground hazelnuts and stir to combine. Set aside and let cool to room temperature.
- Whip egg yolks and sugar in a stand mixer until pale, creamy and you can lift the whisk from the bowl and the batter leaves a ribbon trail that doesn’t collapse. Whisk in chocolate and liquor until combined
- Clean whisk and whip egg whites until stiff peak
- Fold in 1/3 of the batter vigorously into the chocolate mixture to lighten the batter. Gently fold in the remaining egg whites.
- Pour the batter into a greased and parchment lined 9? springform or cake pan and bake for 45-50 minutes or until the cake springs back when touched.
- Remove from oven and let cool in the pan for at least 30 minutes. Remove from pan and peel off parchment. Leave to cool completely.
- Gently warm the chocolate hazelnut spread so that it is easily spreadable on the cake. Sprinkle with remaining chopped hazelnuts.
- Prep Time: 25 mins
- Cook Time: 1 hour
- Category: Dessert