By Jocelyn Hennessey / LifeAtStart.com Reporter
Hazelnut Chocolate Cake
- Seven tablespoons of unsalted butter
- One tablespoon of cocoa powder
- One cup of hazelnuts
- Three ounces of chocolate (broken into pieces)
- Six large eggs
- ¼ teaspoon of sea salt
- 13 ounces of chocolate hazelnut spread
- Two tablespoons of espresso
- Powdered sugar for dusting
- Sweetened whipped cream
Preheat oven to 375 degrees F. Coat pan with a thin layer of unsalted butter. Add cocoa powder, covering pan evenly. Place hazelnuts on a baking sheet and toast in oven for eight to ten minutes. Lower the oven to 350 degrees F. Fill a medium sized pot with about an inch of water, bringing it to a simmer over medium heat. In a heatproof bowl, place the chocolate pieces in and set over the pot. Water should not touch bottom of the bowl. Once the chocolate is melted, stir. Once it is completely melted, remove the chocolate from the heat.
Chop hazelnuts into small pieces. Crack six eggs into a bowl, removing the yolks into a separate bowl. Whip egg whites to a stiff peak. Take the remaining five tablespoons of butter and mix it with the chocolate hazelnut spread in a large bowl. Stir in the espresso. Add the yolks, stirring lightly. Stir in hazelnut pieces. Add ¼ of the egg whites to the batter. Then add more egg whites within three additions after.
Pour the mix into the pan, then bake on the center rack until sides of cake release from the edges of the pan, which is 40 minutes. The inside is like fudge, so no need to check inside with a toothpick. Add powdered sugar on top and enjoy.
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