Chocolate Hazelnut Cake (Print Version)
# Ingredients:
→ Cake
01 -
6 big eggs, brought to room temp, yolks separated from whites
02 -
12 tbsp (170g) unsalted butter, with extra for the pan’s surface
03 -
10 oz (283g) semisweet chocolate (60-65% cocoa), chopped into chunks
04 -
3/4 cup (150g) organic white sugar, split into two parts
05 -
1 cup (112g) hazelnut meal or ground-down hazelnuts
06 -
1/2 tsp fine sea or kosher salt, your choice
07 -
2 tsp of real vanilla essence
→ Optional Toppings
08 -
Mascarpone, whipped and fluffy
09 -
Ganache made with coconut milk and chocolate
10 -
Fresh seasonal fruits
11 -
Dusting of cocoa powder
# Instructions:
01 -
Set oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Make sure eggs are at room temperature.
02 -
Combine butter and chocolate in a heat-safe bowl over simmering water. Stir until melted and smooth, about 5 minutes. Take off heat and stir again to ensure it’s fully combined.
03 -
Mix 1/2 cup of sugar with hazelnut flour and salt using a whisk. Stir this mix into the melted chocolate along with vanilla and the egg yolks.
04 -
Whip the egg whites until they turn foamy. Slowly add the remaining 1/4 cup sugar while whisking until soft peaks form.
05 -
Gently fold the egg whites into the chocolate mixture in three additions, making sure there are no visible streaks.
06 -
Pour into your prepared pan and bake for 35-40 minutes. Look for it to puff up and have a firm center. Let it cool all the way before serving.
# Notes:
01 -
You can prepare it 1-2 days in advance and store at room temperature.
02 -
If wrapped well, it’ll freeze up to 1 month.
03 -
Swap hazelnut flour with almond meal or other ground nuts if needed.
04 -
For a dairy-free version, use vegan butter instead.