Chocolate cake with hazelnuts and espresso
For 16 slices
480 g ground hazelnuts
4 tbsp instant espresso powder
180 g fine dark chocolate
300 g butter
pinch of salt
220 g sugar
butter for the baking tin
Pre-heat the oven to 160 °C (Gas Mark 2.5) and grease a springform (24 cm diameter) with butter. Roast the nuts in a frying pan without fat until they begin to give off a light fragrance. Dissolve the espresso powder in 1 tablespoon of hot water.
Break the chocolate into pieces and melt with the butter and coffee in a bainmarie. Then take out of the bain-marie and mix with the hazelnuts.
Separate the eggs. Whip the egg whites and salt until stiff and store in a cold place. Beat the egg yolks for approx. 5 minutes until creamy.
Pour the melted chocolate into the egg yolk cream in a thin trickle and then fold in the whipped egg whites in two portions. Turn into the form, level the top and bake for approx. 40 minutes. Leave to cool and serve with crème fraîche if desired.
|Chocolate cake with hazelnuts and espresso recipe|