Don’t wait for a special occasion, because every day is a special occasion with this scrumptious cake with hazelnuts.
1 cup (250g)
GROUND HAZELNUTS
4 pcs (200g)
EGGS - SEPARATED
½ cup (135g)
HEAVY CREAM
½ cup (125g)
DARK COCOA
½ cup (120g)
HAZELNUTS - TOASTED, ROUGHLY CHOPPPED
½ cup (125g)
NEUTRAL TASTING OIL
½ cup (100g)
SUGAR
½ bar (50g)
CHOCOLATE 70% COCOA - CHOPPED
2 tbsp (30g)
BUTTER
2 tbsp (30g)
AGAVE SYRUP OR RUNNY HONEY
1 tsp (5g)
VANILLA EXTRACT
1 tbsp (5g)
BAKING POWDER
1 pinch (1g)
SALT
PREPARATION
Split the eggs. Beat the egg whites until stiff and put aside.
Whip the egg yolks with sugar until pale and trippled in volume. Add the vanilla together with ground hazelnuts, cocoa, salt and baking powder. Mix thoroughly, scraping down the batter from of the sides of the bowl.
Add the oil and mix in gently the beaten egg whites in 3 portions. Pour the batter into one or two well buttered pans (8 inch in diameter) with removable bottoms.
Bake in a preheated oven at 180 degrees for about 30 minutes or until a toothpick inserted in the cake comes out clean.
Melt the chocolate with heavy cream and honey/syrup and mix well.
Place the cake on a cake stand and cover with slightly cooled chocolate cream. Sprinkle over with chopped hazelnuts.
