Italian Chocolate Hazelnut Cake
This cake is topped with a dreamy, velvet-like chocolate ganache. Better yet, it's gluten free since the flour is made up of ground hazelnuts!
Equipment
- Parchment paper
- Small food processor
- Small saucepan
- Whisk
- 2x Large bowls
- Spatula
- Baking tray
- Offset spatula
Ingredients
- 200 g hazelnuts Roasted
- 200 g butter
- 200 g dark chocolate 70% Roughly Chopped
- 6 egg
- 150 g light brown sugar
For The Ganache
- 200 g dark chocolate 70%
- 50 g butter
- 100 g icing sugar
- 100 ml double cream
- Pinch sea salt
Instructions
- Preheat the oven to 180c. Grease and line a 20cm round baking tin with parchment paper.
- Blitz 175g of the hazelnuts until fine and roughly chop the remaining 25g, set aside.
- Melt the chocolate and butter together in a bowl over a saucepan on gently simmering water. Stirring occasionally until fully melted. Allow to cool a little.
- Whisk the egg whites until stiff peaks form.
- In a separate bowl, whisk the yolks with the sugar until light and fluffy and mix through the chocolate along with the ground hazelnuts.
- Gently fold the egg whites.
- Place your prepared cake tin onto a tray and pour the mixture into the cake tin. Place it into the oven for 40-45 minutes until fully cooked.
- Allow to cool in the tin for at least 30 minutes before removing. When almost cool, make the ganache. Place the chocolate and butter in a medium sized bowl and then into the microwave for 30 second intervals until melted. Whisk in the icing sugar, double cream, frangelico and salt until smooth.
- Once cool, top with the ganache and sprinkle with the remaining hazelnuts and sea salt.
Notes
A gluten free alternative for your weekend bake, spiked with plenty of booze and topped with a velvet chocolate ganache. This is a cake that only improves with age, leftovers last well if not devoured by family members!
Nutrition
Calories: 491kcal
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