Ingredients For the Dessert 200 g Dark Chocolate (Roughly Chopped) 2 tbsp Plain Flour 4 Eggs 150 g Unsalted Butter (Cubed) 150 g Caster Sugar 250 g Blanched Hazelnuts * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Hazelnut & Chocolate Cake by Dan Serves 12 Total 50 minutes Oven Temp 170 °C - 40 minutes Difficulty Not too Tricky Chef Rachel Roddy Method Roast the hazelnuts at 170°C for 5 minutes, allow to cool. In a food processor pulse the hazelnuts until they form a rough flour, then add the chopped chocolate and pulse again until you have a sandy mixture. In a large bowl beat the butter and sugar together until soft and light, then beat in the egg yolks (add the egg whites to another bowl) one by one until combined. Stir in the chocolate hazelnut mixture and flour. Whisk the egg whites until they form stiff peaks, then fold into the mixture. Add the mixture to a greased cake tin and bake for 40 minutes, or until the cake is more or less firm but with a gentle wobble at the centre. It will be delicate, so allow the cake to cool in the tin for a while.