chocolate_hazelnut_cake
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| chocolate_hazelnut_cake [2026/09/20 15:59] – created karin | chocolate_hazelnut_cake [2026/09/20 17:06] (current) – [Source] karin | ||
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| * Preheat the oven to 350 deg F. Grease a 9 in. springform cake tin and line the base with baking parchment. | * Preheat the oven to 350 deg F. Grease a 9 in. springform cake tin and line the base with baking parchment. | ||
| - | * Place the hazelnuts in a food processor and blend them until they are fairly finely ground. | + | * Place the hazelnuts in a food processor and blend them until they are fairly finely ground. |
| + | * Place the butter and chocolate in a large measuring cup and microwave until melted, stirring every 30 seconds. Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes. | ||
| + | * Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well. | ||
| + | * In a clean bowl, whisk the egg whites until stiff peaks form – they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk. | ||
| + | * Working quickly, stir the orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites. | ||
| + | * Spoon the mixture into the prepared tin and bake in the centre of the oven for 35–40 minutes or until the cake is well risen and firm. | ||
| + | |||
| + | ===== Notes ===== | ||
| + | |||
| + | * If making this sugar-free, use sugar-free dark chocolate, and replace the 7 oz. of sugar with 1 1/2 times the amount of Splenda (by volume, not by weight). Use the three small springform pans instead of the big one. | ||
| ===== Source ===== | ===== Source ===== | ||
| - | * [[:book:|]], p. | + | * [[https:// |
| - | {{tag> | + | {{tag> |
chocolate_hazelnut_cake.1789941575.txt.gz · Last modified: 2026/09/20 15:59 by karin