Chocolate Hazelnut Surprise Cake
.
Yield
16 servingsPrep
90 minCook
35 minReady
125 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
hazelnuts (filberts)
|
|
| 12 | each |
hazelnuts (filberts)
|
*
|
| ¾ | cup |
sugar
plus 1 tablespoon |
|
| 1 | x |
vegetable oil
for pan |
*
|
| 1 | x |
all-purpose flour
for pan |
*
|
| 2 | large |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| ¾ | cup |
vegetable oil
mild-flavored |
|
| ¼ | cup |
instant coffee, espresso
strong brewed espresso |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
unsweetened |
|
| 1 | x |
salt
pinch |
*
|
| ¼ | cup |
raspberry jam
seedless |
*
|
| 1 | x |
raspberries
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
hazelnuts (filberts)
|
|
| 12 | each |
hazelnuts (filberts)
|
*
|
| 177 | ml |
sugar
plus 1 tablespoon |
|
| 1 | x |
vegetable oil
for pan |
*
|
| 1 | x |
all-purpose flour
for pan |
*
|
| 2 | large |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 177 | ml |
vegetable oil
mild-flavored |
|
| 59 | ml |
instant coffee, espresso
strong brewed espresso |
*
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 1 | x |
salt
pinch |
*
|
| 59 | ml |
raspberry jam
seedless |
*
|
| 1 | x |
raspberries
for garnish |
*
|
Directions
Preheat oven to 350℉ (180℃).
Spread hazelnuts on baking pan and heat until skins cracked and nuts are toasted.
Transfer to wire mesh strainer and protecting your hand with a potholder and holding strainer over a bowl or sink, rub nuts briskly to remove skins and cool.
Set aside 12 hazelnuts, coarsely chop and reserve for garnish.
Finely chop remaining hazelnuts in food processor with 1 tablespoon of sugar and set aside.
Lightly oil and flour a 10 inch springform pan.
Shake out excess flour.
Beat whole eggs and egg whites in large mixing bowl until frothy.
Gradually beat in remaining ¾ cup sugar.
Continue beating until mixture is pale yellow in color.
At lowest speed, beat in oil in slow, steady stream.
Add coffee and vanilla.
Stir flour, cocoa powder and salt together in a large bowl.
Stir in the finely chopped hazelnut-sugar mixture.
Add egg mixture and gently fold until thoroughly blended.
Pour into prepared pan.
Bake until edges pull away from sides of pan and center is firm to the touch, about 35 minutes.
Cool on wire rack 30 minutes.
In a small saucepan, heat raspberry jam on low heat until melted and smooth.
Spread in smooth, even layer on top of cake.
Let stand until cake is thoroughly cooled and jam is set.
Loosen sides of cake with small spatula.
Remove sides of pan and slide cake onto serving platter.
Decorate top with border of reserved chopped hazelnuts and evenly spaced raspberries.
Serve in thin wedges.
