Post by kickingfrog on Jan 30, 2011 14:59:29 GMT
River cafe hazelnut & chocolate truffle cake
River Cafe Easy Italian
The Guardian
New recipes part two
Hazelnut truffle cake (vegetarian)
Chocolate 70% 250g
Unsalted butter 120g
Shelled hazelnuts 200g
Demerara sugar 6 tbsp
Dark rum 150ml
Eggs, organic 4
Double cream 250ml
Preheat the oven to 200C/400F/ gas mark 6. Butter the base of a 16cm springform cake tin. Line with parchment paper, and butter the paper. Roast the hazelnuts for 10 minutes. Pulse-chop in a food processor until finely ground. Melt the butter in a small, thick-bottomed saucepan, add the sugar, and boil to caramelise lightly. Add the hazelnuts, stir until they begin to stick together, about two to three minutes. While warm, spread this mixture into the base of the tin. Break the chocolate in pieces and melt with the rum in a bowl over simmering water. Cool. Separate the eggs. Beat the egg yolks until pale. Stir into the chocolate, then slowly add the cream. The mixture will thicken immediately. Spoon into the cake tin and leave to set for an hour in the fridge. To remove from the tin, soak a cloth in hot water and wrap it around the tin for a minute to melt the edges slightly. Unclip the springform. Carefully slide the cake off the base on to a cake plate.
This recipe comes from the restaurant Scacciapensieri, in Cecina, Tuscany.
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River Cafe Easy Italian
The Guardian
New recipes part two
Hazelnut truffle cake (vegetarian)
Chocolate 70% 250g
Unsalted butter 120g
Shelled hazelnuts 200g
Demerara sugar 6 tbsp
Dark rum 150ml
Eggs, organic 4
Double cream 250ml
Preheat the oven to 200C/400F/ gas mark 6. Butter the base of a 16cm springform cake tin. Line with parchment paper, and butter the paper. Roast the hazelnuts for 10 minutes. Pulse-chop in a food processor until finely ground. Melt the butter in a small, thick-bottomed saucepan, add the sugar, and boil to caramelise lightly. Add the hazelnuts, stir until they begin to stick together, about two to three minutes. While warm, spread this mixture into the base of the tin. Break the chocolate in pieces and melt with the rum in a bowl over simmering water. Cool. Separate the eggs. Beat the egg yolks until pale. Stir into the chocolate, then slowly add the cream. The mixture will thicken immediately. Spoon into the cake tin and leave to set for an hour in the fridge. To remove from the tin, soak a cloth in hot water and wrap it around the tin for a minute to melt the edges slightly. Unclip the springform. Carefully slide the cake off the base on to a cake plate.
This recipe comes from the restaurant Scacciapensieri, in Cecina, Tuscany.
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