Tuesday, August 14, 2012
Chocolate Hazelnut Cake
What's interesting about this cake is that it barely has any flour: only a couple tablespoons. Ground hazelnuts serve as a binding dry ingredient. The cake is not overly sweet and reminds me of European desserts. With hazelnuts and chocolate being two main ingredients I was expecitng it to taste a bit like Nutella. It didn't. It tasted like a mildly sweet, mildly chocolatey... cake. Don't expect brownie-like richness here either.
I lifted the recipe from Baking Illustrated, and those guys think that chocolate ganache would be an overkill. I think, however, that nice, glossy chocolate glaze (the type made with corn syrup, not necessarily rich ganache) would work well and give it a little more substance.
Chocolate Hazelnut Cake
1 1/3 cup hazelnuts, toasted and skinned (by rolling them between towels)
2 tablespoons flour
1 cup (200 gr) sugar
1 stick (110 gr) butter, softened
5 large eggs, separated, plus 1 egg yolk
6 oz (170 gr) dark chocolate - the best quality you can afford - melted and cooled
1/4 teaspoons salt
powdered sugar for dusting, if desired
Preheat oven to 350F (180C). Grease (I use spray) a 9-in (23 cm) springform pan.
Process hazelnuts, flour and 1/4 cup of the sugar in food processor until finely ground. With an electric mixer, beat butter and remaining sugar until fluffy. Add all yolks one at a time, beating well after each addition. Mix in hazelnut mixture and chocolate.
In a separate bowl, whip eggs whites and salt to stiff peaks. Carefully fold 1/3 of the egg whites into chocolate batter, then another 1/3 and remaining egg whites. Be careful not to deflate the batter.
Bake 45-50 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack and dust with powdered sugar before serving.
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Wow, that dessert looks beautiful. Only 2 Tbps. of flour. I would love to make/eat something like this!!
ReplyDeleteIt's probably gluten-free or something, I don't know! There's got to be some benefit to the unusual composition :).
DeleteBeautiful photography!
ReplyDeleteThank you Habiba!
DeleteOh this is so beautiful..maybe a beautiful strawberry coulis would go well with it!! your photographs are simply gorgeous!!
ReplyDeleteAbsolutely: fresh berries work well with the cake. Thank you!
Deletemmm, i just love the sound & look of this!
ReplyDeletexo
http://allykayler.blogspot.ca/
Wish I could let you try :))
DeleteHi! This post is marvellous. The photography is seriously stunning!
ReplyDeleteIn fact, this inspired me to soon do a blog post of my own featuring this dish that I will match with an outfit! I've just started my food/fashion blog called Gourmet Sartorialist and It's a pretty random concept, but i'd love for you to have a look! :)
www.netcommads.wordpress.com
Anyway, keep up the great work! I'll be watching.
This is the cutest idea! Two nice things in one :)).
DeleteYour cake looks incredible. The essentially flourless sponge, made with roasted hazelnuts and flavoured with intense dark chocolate sounds delicious and I love your photographs. Thanks for sharing
ReplyDeleteFiona
bighungrygnomes.co.uk
Love the name of your blog :). Thanks for the nice words.
DeleteI love hazelnuts, chocolate (of course) and your photographs ;-)
ReplyDeleteThis type of low-flour (=low carbohydrate) cake is perfect for me, thanks for the recipe!
I'm glad you liked it Helena!
DeleteOh my, you have an AMAZING blog! For the longest time I have been looking for a great blog that had some delicious recipes to share and yours by far is my favourite. I'll definitely try out this one :)
ReplyDeleteyum! love chocolate and hazelnuts together
ReplyDeleteThe pictures are so beautiful. Love those plump berries, very inviting.
ReplyDelete