Chocolate Hazelnut Cake
.
Yield
16 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chocolate
chopped |
|
| ¾ | cup |
butter
|
|
| ⅔ | cup |
sugar
granulated |
|
| 8 | large |
eggs
separated |
|
| 1 ⅓ | cups |
hazelnuts (filberts)
|
|
| ⅔ | cup |
bread crumbs
|
|
| 1 | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chocolate
chopped |
|
| 177 | ml |
butter
|
|
| 158 | ml |
sugar
granulated |
|
| 8 | large |
eggs
separated |
|
| 315 | ml |
hazelnuts (filberts)
|
|
| 158 | ml |
bread crumbs
|
|
| 5 | ml |
cinnamon
ground |
|
Directions
Set rack in middle of oven; preheat oven to 350℉ (180℃).
Grease a 10-inch round pan, 2 inches deep, and line bottom with round of parchment or waxed paper.
Place chocolate in small bowl over hot water to melt, stirring occasionally.
Beat butter with ⅓ cup sugar until soft and light.
Beat in melted chocolate. Beat in egg yolks, one at a time.
Combine hazelnuts, bread crumbs and cinnamon and stir in.
Whip egg whites until very soft peaks form.
Beat in remaining ⅓ cup sugar in slow stream; whip until firm peaks form.
Stir ¼ of whites into batter. Fold in rest with rubber spatula.
Pour batter into prepared pan. Bake about 45 minutes or until well risen and firm in center.
Invert cake onto rack; let cool for a few minutes.
Lift off pan and let cake cool completely.
For advance preparation, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month.
