This is coming to an end right now because I'm going to bake this cake, a flourless chocolate hazelnut cake:
This cake ticks all of my boxes.
Gooey, moist chocolate?
Yes, yes, yes.
Gooey, moist chocolate with chocolate ganache and raspberries?
Yes, yes, yes, yes, YES...!
Here's the recipe:
Ingredients for the cake:
90g unsalted butter, cubed
60g blanched hazelnuts
150g chocolate, 70% cocoa solids, broken into pieces
90g golden caster sugar
3 eggs, separated
Ingredients for the ganache:
100g chocolate, 70% solids, broken into pieces
50ml double cream
25g unsalted butter
- Preheat the oven to 180 degrees.
- Butter a 20cm round cake tin and line the base with baking parchment.
- Roast the hazelnuts in the oven for 5 mins or so. (Watch carefully to make sure they don't burn.)
- Cool the hazelnuts and grind finely in a food processor.
- Place the chocolate, 70g of the sugar and the butter in a bowl over gently simmering water (make sure the bowl is not touching the water) and melt together very gently.
- Remove from the heat and stir in the hazelnuts.
- Beat the egg yolks together until they change to a paler colour, something like this:
- Then add them to the cooled chocolate mixture.
- In another (very clean) bowel, whisk the egg whites and then slowly add the remaining caster sugar until the mixture forms soft peaks.
- Take a large spoonful and fold it into the chocolate mixture to lighten it a little.
- Then fold in all of the remaining egg whites as gently and as lightly as you can, using either a large metal spoon or a spatula.
- Pour into the tin and bake for 20 mins.
- Leave to cool for 15 mins then run a knife around the edges to loosen it from the tin.
- When the cake is cool, turn it very carefully out onto a serving plate, using the base as the top.
- To make the ganache, melt the chocolate, cream and butter in a bowl over very gently simmering water (again making sure it doesn't touch the water). Stir together and then cool a little until it thickens.
- Pour over the cake and spread with a palette knife.
- Stud the surface with raspberries and you should have something that looks like this:
(This cake is very easy to make. It's ready in next to no time. The fact that it's flourless means that it's suitable for people on gluten-free diets. I'll definitely be making more from this cookbook.)
Addendum: In fact, I liked this cake so much that I made it for my boyfriend within 24 hours of delivering it to the birthday girl. This time, I omitted the butter from the ganache and I thought it worked better. I don't know if anyone else finds this but every time I make ganache with butter in it, the butter separates and forms a not-very-attractive film on top. Anyone got any ideas why this might be?