Recipe Hazelnut & Chocolate Cake
A timeless classic that never goes out of style.
Ingredients for a 22cm pan:
- 200g toasted hazelnuts*
- 125g dark chocolate
- 125g (100g + 25g) fine granulated sugar
- 125g butter
- 3 eggs
- 1 tablespoon Amaro Majora or Triple-sec AuRange*
* Products available at MO Tra Mozzarelle & Olive
- Melt the butter and chocolate together in a double boiler (bain-marie).
- Process the toasted hazelnuts in a blender until finely ground. There is a real difference when you grind them yourself just before use, compared to buying pre-ground hazelnut flour.
- Separate the egg yolks from the whites.
- Mix the yolks with the 100g of sugar and beat with a mixer until the mixture turns pale and creamy.
- Add the tablespoon of Amaro Majora or Triple-Sec AuRange to this mixture.
- Add the melted butter and chocolate mixture and stir until smooth and uniform.
- Add the ground hazelnuts.
- Beat the egg whites until stiff peaks form. Once beaten, add the remaining 25g of sugar to firm them up.
- Gently fold the egg whites into the batter using a spatula.
- Grease a 22cm pan and pour in the batter.
- Bake in a preheated oven at 180°C (static/conventional heat) for 30–35 minutes.
- Unmold once cooled and dust with a little powdered sugar for decoration.
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