bohemianwanderer – This rich chocolate cake combines toasted hazelnuts, dark chocolate, butter, and eggs for a dense yet soft texture. The recipe makes eight servings and benefits from chilling overnight before serving.
Begin by heating the oven to 180C, or 160C for a fan oven. This is approximately 350F or gas mark 4.
Grease a 20cm round springform cake tin with butter. Line the base and sides with baking paper to make removing the finished cake easier.
Place 170g of hazelnuts on a baking tray. Toast them in the oven for approximately 11 minutes until they become golden and fragrant.
Remove the hazelnuts and leave them to cool completely. If they have skins, wrap them in a clean tea towel.
Rub the hazelnuts vigorously inside the towel to loosen and remove their skins. Discard the loose skins before processing the nuts.
Blitz the hazelnuts until they reach a fine, sandy texture. Stop processing before they begin clumping together and turning into nut butter.
The nuts should also not remain too coarse. Larger pieces can make the finished cake excessively crumbly.
Place 170g unsalted butter and 170g of 70% cocoa dark chocolate in a heatproof bowl. Set the bowl over a pan containing gently simmering water.
Make sure the bottom of the bowl does not touch the water. Keep the heat moderate to prevent the chocolate from becoming overheated.
Stir the chocolate and butter occasionally until both ingredients melt completely. Continue mixing until the combination becomes smooth and evenly incorporated.
Remove the bowl from the heat. Stir in the ground hazelnuts, 170g light brown sugar, and two pinches of sea salt.
Allow the mixture to cool slightly before adding four egg yolks. Stir the yolks into the chocolate mixture until fully incorporated.
If using alcohol, add one and a half tablespoons of Marsala. Amaretto or rum can also be used as alternatives.
Chill the Cake Overnight Before Serving With Cherries and Cream
Remove the cake from the oven after 40 minutes. Leave it to cool completely at room temperature before attempting to remove it from the tin.
For the best texture, chill the cake overnight. This resting period allows the chocolate mixture to set while retaining its rich and dense character.
Once chilled, carefully remove the cake from the springform tin. Slice it into eight portions using a sharp knife.
The cake can be served cold, but warming individual slices creates a softer texture. Place each slice in a 180C oven for several minutes before serving.
Use 180C, or 160C for a fan oven, when warming the slices. Heat them only until they are warmed through and become slightly gooey.
Dust the top with icing sugar before serving if preferred. Good-quality cocoa powder provides a deeper chocolate flavor and can be used instead.
Serve each slice with Amarena cherries in syrup. Fresh raspberries or strawberries can also provide a suitable alternative.
Add whipped cream alongside the cake for a light and creamy contrast. Mascarpone or creme fraiche can be used instead.
The toasted hazelnuts provide a pronounced nutty flavor throughout the cake. Dark chocolate contributes bitterness and richness that balances the sweetness of the brown sugar.
The egg whites help create a lighter structure without turning the cake into a traditional sponge. The resulting texture remains dense, moist, and chocolate-rich.
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Marsala, amaretto, or rum can add another layer of flavor when used. However, the cake remains rich and aromatic without alcohol.
The combination of warm chocolate cake and cool cream creates an appealing contrast. Amarena cherries also add acidity and fruitiness that balance the richness of the dessert.
For the best results, avoid over-processing the hazelnuts. Maintaining a fine sandy texture helps create the desired consistency without making the mixture oily.
