A soft chocolate cake, not too sweet, perfect to serve with your tea or as dessert with scoop of whipped cream. Toasted hazelnuts give a nice crunchiness to this decadent cake.
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Makes: 1 18cm cake
150g toasted hazelnuts, divided
30g demerara sugar
80g rice flour
8g baking powder
2 pinches ground ginger
100g dark chocolate, roughly chopped
100g caster sugar
1 teaspoon vanilla extract
1 pinch salt
For the glaze
3 tablespoons icing sugar, plus extra for dusting
1 tablespoon water
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the oven to 190 C / Gas 5. Grease a 18cm cake tin and dust with rice flour.
In a food processor mix 100g toasted hazelnut and demerara sugar. Once ground, mix in rice flour, cornflour, baking powder and ground ginger.
Melt the chocolate in a double boiler with the butter and the water. Stir to create a smooth mix, then remove from heat and cool slightly.
Separate egg yolks from egg whites: beat the yolks with the caster sugar until frothy, then add the vanilla. With a clean whisk, beat the whites to stiff peaks with a pinch of salt.
Stir the melted chocolate and the vanilla extract in the yolks bowl until smooth; add the dry mix, stirring well, then incorporate the egg whites, gently, with a bottom-up movement, so they stay stiff. Pour the mix in the prepared tin.
Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean and dry. Remove from oven, let slightly cook and transfer on a serving dish.
Meanwhile prepare a water glaze: mix 3 tablespoon icing sugar with 1 tablespoon of water. Chop roughly the remaining 50g of hazelnuts.
Brush with the glaze the sides of the cake up to just the external edges, about 2cm. Sprinkle the toasted hazelnuts on the glaze.
Dust the central top (the part not covered with the hazelnuts) with icing sugar. Serve.