Ingredients
Hazelnut Chocolate Cake
- 150 g dark baking chocolate, broken into pieces
- 120 g butter
- 4 eggs, separated
- 1/2 cup sugar
- 1 cup ground roasted hazelnuts, crushed
Chocolate Ganache
- 250 g dark baking chocolate broken into pieces
- 1 cup cream
Hazelnut Praline
- 1/2 cup sugar
- 1/2 cup roasted hazelnuts
Method
Hazelnut Chocolate Cake
- Preheat oven to 180 degrees
- Line a 20 cm round tin
- Melt the chocolate and butter in a microwave 1-2 minutes, stir to mix
- In a separate bowl beat the egg whites with 2 tablespoons of sugar until thick
- In another bowl beat the egg yolks with the remaining sugar until pale and fluffy
- Fold the chocolate mix and the hazelnuts into the egg yolk mixture
- Fold in the beaten egg whites
- Tip the mixture into the pre-prepared cake tine and bake for 20 minutes or until the centre springs back when touched
Chocolate Ganache
- Place the chocolate in a bowl
- Heat the cream in a saucepan until simmering
- Pour hot cream over chocolate and leave for five minutes
- Stir with a knife until silky smooth
- Allow to cool. When ganache has thickened, pour over cake
Hazelnut Praline
- Heat the sugar in a heavy based frypan until golden
- Add the hazelnuts and stir to coat
- Pour onto the baking tray to cool
- Break into pieces and decorate cake