Chocolate and Hazelnut, could there be a better combination?

November 21, 2008 at 12:04 pm | Posted in Uncategorized | Leave a comment
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Chocolate and hazelnut goes together like Abbot and Costello, Lucy and Ricky, or Pickles and Yogurt (pregnant ladies know what I am talking about or was I the only one?).

Well it is my Auntie Grace’s birthday coming up and hazelnuts were on sale so I thought I would attempt to make a chocolate hazelnut cake. I wanted a flourless cake and thought that ground hazelnuts would be a great substitution for flour.

Anyway, I had a heck of a time peeling those hazelnuts! I don’t know if I will ever do it again because it is KILLER! I spent 3 hours doing it and luckily I came up with just enough.

Ingredients for Chocolate Hazelnut cake

  • 4 eggs, seperated
  • 1 cup sugar
  • 2/3 cup semi-sweet chocolate chips
  • 1 cup butter
  • 1 tsp salt
  • 2 1/2 cup ground, skinned hazelnuts
  • 2 tbs coffee, cooled

Ingredients for Chocolate syrup

  • 1 cup sugar
  • 1 tsp cocoa powder
  • 1/2 cup water


Preparing Chocolate Hazelnut Cake

Preheat oven to 350 degrees.

Blend sugar and egg yolks together in a mixing bowl until a creamy, yellow texture is achieved.

In a double boiler melt the butter and chocolate chips together. Once melted remove from heat source and let cool.

While mixture is cooling prepare a 8 inch spring form pan. Butter the sides and bottom of the pan then cover the bottom with parchment paper.

Add the chocolate mixture into the sugar and egg mixture. Stir until just blended. Fold in the ground hazelnuts, salt and coffee.

Whip the egg whites until stiff and then gentle fold them into the batter.

Pour the cake batter into the pan and lightly rap the bottom of the pan so that all the air bubbles disappear.

Put in the oven for 30 – 40 minutes. Once the cake is done, cool for an hour.

Carefully run a knife around the cake and remove the sides of the pan.

Puncture the cake with a skewer (I used a chopstick!). Pour chocolate syrup over it and then place it in the refrigerator.


Prepare Chocolate Syrup

Adapted from Nigella Lawson’s Feast

In a saucepan combine sugar, cocoa powder and water together. Bring to a boil and let it cook for about 5 minutes. Let cool a little but and then pour on top of the cake.

This cake was very moist and flavorful. If you like hazelnuts this is a must!

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