Post by kickingfrog on Jan 28, 2011 15:28:14 GMT
Chocolate espresso and hazelnut cake
From Florence on GF board
150g butter, chopped
150g fair-trade Demerara sugar
300g fair-trade 70% dark chocolate. chopped
120g toasted hazelnuts, ground in food processor
100g ground almonds
4 eggs, separated
2 teaspoons instant espresso powder mixed with 2 tablespoons boiling water
Place the chocolate, butter, coffee and sugar in heat proof bowl over a pot of hot, not simmering water.
Gently melt the chocolate, ensuring the bowl doesn’t touch the water directly.
Cool slightly.
Wash a bowl and dry thoroughly. Place egg whites in bowl and whisk until stiff.
Pre-set oven to 180 degrees celius.
Add the egg yolks to the chocolate mixture and mix. Mix in the hazelnuts and almonds. Fold in a tablespoon of the egg white and then repeat until all the egg white is incorporated – be gentle as you want to keep the air in.
Pour into a greased and lined with parchment paper 10 inch cake tin and bake for 25 minutes or until a skewer comes out clean.
Cool and turn out. Serve with cream or ice cream.
(From BBC Northern Ireland website)
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