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Hazelnut cake

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So I’ve been meaning to bake this Chocolate hazelnut cake from Nigella Lawson (thank you thank you for the recipe!) for a while but the sheer amount of Nutella needed always scared me!! (besides, i like chocolate, but it is not my favorite treat as i’m a sucker for a bit of zing!).

However, i was attending a fabulous party yesterday and needed a wow factor so I decided this cake was just the ticket- and i do not regret it for a second, everyone loved its oh so *moist* texture (including me). Basically think of it as a hazelnut chocolate mousse you baked🙂

Now a fair word of warning: this is *quite* rich, so treat it like you would a brownie when cutting slices.

Ingredients:

  • 6 large eggs, separated
  • Pinch of salt
  • 125g butter, room temperature (i used salted and i melted it in the microwave- come on who remembers to take out the butter!!)
  • 400g jar of Nutella
  • 1 tablespoon Frangelico, rum or water (i used water)
  • 1/2 cup (100g) ground Hazelnut
  • 100g Dark chocolate (i used 70%)

Ganache:

  • 100g roasted Hazelnuts
  • 1/2 cup (125ml) Double Cream
  • 1 tablespoon Frangelico, rum or water (i used water)
  • 125 Dark Chocolate (I used 70%)

Directions:

  1. The prep: Preheat the oven to 180C, grease and line a cake tin and take out all your ingredients
  2. Melt the chocolate in the microwave and set aside to let it cool down.
  3. In a large bowl, beat the egg whites and salt until stiff peaks form
  4. In another (large) bowl, beat the Nutella (i actually popped the jar in the microwave for 1 min so that it’s easier to manage) and softened butter together (or melted butter in my case!) and add the egg yolks, ground hazelnut and Frangelico/rum/water.
  5. Stir in the melted chocolate that has now cooled (you guessed, to not cook the eggs!)
  6. Add 1/3 of the egg whites to the mixture and stir in to loosen the chocolate mixture
  7. Fold in the remaining egg whites 1/3 at the time; this time being gentle to infuse as much air as you can in the preparation!
  8. Pour into the cake tin and bake for approximately 40 minutes, or until a knife comes out clean
  9. Allow it to cool – yes i know, this is annoying….but you have to do it so step awayyyyy from the cake, do sthg, clean the bowls, take out the dog…!
  10. Prepare the ganache:  Put the cream, frangelico/rum/water and chocolate in a saucepan
  11. Heat until the chocolate melts, remove from the heat and whisk until you get the consistency you want to frost the cake
  12. Pour the frosting onto the cake an dot the top of the icing with whole hazelnuts.

Get eating!!!

I was asked for the recipe in french so here it is!

Ingrédients:

  • 6 œufs, les blancs séparés
  • Pincée de sel
  • 125g beurre mou (bon moi je l’ai un peu aidé avec le microonde!)
  • 400g de Nutella
  • 1 CS Frangelico, rhum ou eau (j’ai utilisé de l’eau)
  • 1/2 cup (100g) noisettes en poudre
  • 100g chocolat (70%)

Ganache:

  • 100g noisettes grillées au four
  • 1/2 cup (125ml) crème fleurette
  • 1 CS Frangelico, rhum ou eau (j’ai utilisé de l’eau)
  • 125 chocolat 70%

Instructions:

  1. Préchauffer le four à 180C, beurrer un moule rond et sortir tous les ingrédients
  2. Faire fondre le beurre au micro onde et le laisser refroidir
  3. Dans un grand saladier, battre les blancs en neige
  4. Dans un autre saladier, mélanger le nutella et le beurre (moi j’ai fait réchauffer le tout au micro onde pour que cela soit plus facile!), ensuite ajouter les jaunes, les noisettes en poudre et le Frangelico, rhum ou eau
  5. Ajouter le chocolat fondu qui a maintenant refroidi
  6. Ajouter 1/3 des blancs d’œufs pour délier la préparation, et ensuite, délicatement le reste des blancs pour insuffler le maximum d’air dans la pâte!
  7. Verser la pâte dans le moule et cuire 40 minutes, jusqu’à ce qu’un couteau ressorte propre
  8. Laisser le gâteau refroidir- oui je sais c’est dur!!!
  9. Préparer la ganache: Mélanger la crème, le Frangelico, rhum ou eau et le chocolat dans une casserole
  10. Chauffer jusqu’à ce que le chocolat fonde et sortir du feu.Ensuite fouetter jusqu’à ce que la consistance soit celle désirée
  11. Verser la ganache sur le gâteau et décorer avec des noisettes entières

:))

 

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