250g/9oz butter
250g /9oz demerara or dark brown sugar
4 large eggs
3 tbspns espresso coffee
250g /9oz plain flour
2 heaped tspns baking powder
200g /7oz coarsely ground hazelnuts
250g/9oz chopped fine dark chocolate (It should look like gravel)
Line a 23 cm tin and preheat oven to 180C/350F/gas4
Beat the butter and sugar till fluffy and pale.
Add the eggs, one at a time, beating lightly between each addition. Don't worry if it curdles a bit. Stir in the coffee.
Sift in the flour and baking powder and fold in.
Fold in most of the hazelnuts and chocolate, keeping a little back for the top of the cake.
The mixture should be quite firm.
Pour into tin and smooth the top, scattering over the rest of the nuts and chocolate.
Bake for 1 hour and 20 mins or until springy, leaving an inserted skewer clean.
Leave for half an hour or so before cutting.
Best served warm
Ganache
100mls Double cream
100 gms dark chocolate
Place the cream and broken pieces of chocolate into a saucepan.
Bring to the boil, remove from the heat and beat until thick and smooth.
250g /9oz demerara or dark brown sugar
4 large eggs
3 tbspns espresso coffee
250g /9oz plain flour
2 heaped tspns baking powder
200g /7oz coarsely ground hazelnuts
250g/9oz chopped fine dark chocolate (It should look like gravel)
Line a 23 cm tin and preheat oven to 180C/350F/gas4
Beat the butter and sugar till fluffy and pale.
Add the eggs, one at a time, beating lightly between each addition. Don't worry if it curdles a bit. Stir in the coffee.
Sift in the flour and baking powder and fold in.
Fold in most of the hazelnuts and chocolate, keeping a little back for the top of the cake.
The mixture should be quite firm.
Pour into tin and smooth the top, scattering over the rest of the nuts and chocolate.
Bake for 1 hour and 20 mins or until springy, leaving an inserted skewer clean.
Leave for half an hour or so before cutting.
Best served warm
Ganache
100mls Double cream
100 gms dark chocolate
Place the cream and broken pieces of chocolate into a saucepan.
Bring to the boil, remove from the heat and beat until thick and smooth.
22 comments:
Looks georgeous, how did you adjust it for leaving out the hazelnuts, did you just use extra flour? I wonder whether ground almonds would work?
Ill Put "eat chocolate" at the top of ,y list of things to do today with that recipe. That way, at least I get one thing done.
Very Tasty Chocolate recipe :D
"I love chocolate. Have you ever seen a chocolate fountain? It is
wonderful! Check this out.."
http://www.sarahs-sweet-fountains.co.uk
I happened to just stop by and now I'm happy - chocolate cake was just what I needed :)
That cake looks amazing Brenda, if you get chance make it with the nuts, it's a stunner.
Pass a slice over and I'll eat it for breakfast please :)
George xx
Wow Brenda, absolutely beautiful. Your photography is getting better and better. Have you put it on tastespotting? If not you definitely should!
Well done you! xxxxx
Yum yum Brenda, gorgeous cake!
Brenda this is one beautiful cake, no wonder there wasn't a crumb left!
Maria
x
Well done with Tastespotting!!
An absolutely wonderful cake, Brenda. Your photography is really coming on a treat.
AnnaBanana Xxx.
Oh my gosh--that's a gorgeous cake!
Oh my Brenda you really know what hits the spot!! This is one gorgeous cake!
Rosie x
God Brenda, well impressed, that looks amazing.
Rita XX
Too pretty! I need decorating help from you :)
Thank you all for saying nice things about my cake.
Linda I didn't substitute anything for the hazelnuts as I reckoned they were an addition rather than an ingredient if you know what I mean. I have made it before and it is lovely without the nuts and works just fine.
Hillary if you pop back thank you for commenting. I went over to your web site but I couldn't figure out how to leave you a message
xxx
What!
Chocolate and hazelnut?!
It's like the perfect combination for a cake!
Another gorgeous cake here!! It's my birthday next Thursday, want to make me one???? ;-)
Can I have a slice?
Yum! pass me a slice please....
Tina xx
Such a gorgeous cake! I would like two slices :]
What a stunning cake. It belongs on the cover of a baking magazine. Just beautiful!
This looks sooo good! I am here from foodgwak and I really like your site! Yummy tummies!
One question. How do I subscribe to you? Please email me at farida@azcookbook.com. Thanks!
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