A delicious chocolate and roasted hazelnuts cake, embellished with a gourmet ganache, which is perfect for Valentine’s Day and all chocolate lovers.
The egg whites whisked in snow aerate this cake a lot, this is why it is necessary to choose a pan with sufficiently high edges, of at least 2.3 inches (6 cm).
It is a very rich cake, so you have to love the delicacy and the chocolate!
This recipe comes from Donal Skehan, a cook, photographer, singer and Irish television personality.
Prep Time: 30 minutes
Bake Time: 50 minutes at 350°F (180°C)
Difficulty: easy
For: a round pan with an edge of at least 2.3 inches (6 cm)
For the cake
Pour la ganache
Preheat the oven to 350°F (180°C). Place the hazelnuts on a baking tray and bake for 5 minutes to roast them.
In a blender, reduce 1 1/2 cup (175 g) of the hazelnuts to a fine powder. Crush the remaining hazelnuts and set them aside.
Melt the chocolate and butter in a double boiler (bain-marie) and let it cool.
In the food processor bowl, whisk the yolks and sugar together until they are white.
In the meantime, beat the whites to snow.
Incorporate the chocolate-butter in the robot bowl and mix.
Incorporate the ground hazelnuts and mix.
Using a spatula, incorporate little by little the egg whites in snow and mix very delicately.
Pour into the pan and bake for 45-50 minutes.
Allow to cool completely.
Prepare the ganache: melt the chocolate and butter in a bain-marie. Then add the sugar, cream and salt and whisk until you obtain a smooth ganache.
Pour the ganache over the cake and decorate with the remaining crushed hazelnuts.
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