Hazelnut cake
This wonderful, moist chocolate and hazelnut cake, is inspired by one of my favourite cooks in the world, Nigella Lawson, How To Be a Domestic Goddess. Baking and the Art of Comfort Cooking. A bible…
3 eggs
A pinch of salt
50 g soft butter
200 g Hazelnut & Chocolate Cream [GB]
1 teaspoon sake (optional, and it can be substitute with rum)
50 g minced hazelnut
65 g melted dark chocolate
For the icing:
60 g toasted hazelnut
60 ml heavy cream
1 teaspoon sake (optional, and it can be substitute with rum)
65 g dark chocolate
Preheat the oven at 200° C. Grease a 20 cm cake mould.
In a bowl, with hand whiskerd, beat hazelnut & chocolate cream with the butter. add the egg yolks, sake and minced hazelnut.
beat the egg white until stiff and add it to the hazelnut and chocolate mixture. Add the cooled, melted chocolate.
Pour the mixture in the buttered cake mould, and cook in the hot oven for 25 minutes.
In the meanwhile, heat the heavy cream, add sake and chocolate e let it melt at a very low heat. Let it cool. Whisk the chocolate cream until fluffy and completely cooled.
Cover with this glazed the cooled cake and decorate it with the toasted hazelnut.
