By now, most of you should and must know that I love chocolate. And also with Christmas just around the corner, I will need to get into Mister’s good books. So I reckon, all you girls and boys out there, this is the chocolate cake to bake to delight your partner, family or friends. Of course I am assuming that most people love chocolate, chocolate and more chocolate! Best of all, this is a gluten free cake (minus the Ferrero Rocher). Most people will be able to enjoy without worries
This is an adaptation from Mix & Bake (Belinda Jeffery). How many times have I raved about her and her style of writing. Simple, nurturing (as @almostbourdain has mentioned and recommended) and it just works. So far I have had no failure and only great responses. This is such a great basic baking book for novices like me and an inspiration for more advanced bakers. I believe that confidence is one of the key elements to baking besides precision. And this book gives me such great confidence.
I wanted the Ferrero pralines to stand out more so opted to omit the chocolate ganache that coats this luxurious and rich but moist flourless cake. The dough is too delicious. And working with chocolate means that I get my hands, mouth and very often, clothes soiled with chocolate. But it is all worth it though.
- 200g of hazelnut meal, toasted
- 60g unsalted butter
- 135g of dark chocolate, cut into chucks
- 200g of castor sugar
- 4 eggs, separated
- 1/4 tsp of salt
- cocoa powder for dusting
- 8 pieces of Ferrero
- Preheat oven to 180C. Butter and line a 20cm spring form tin. Set aside
- Toast the hazelnut meal in the oven for a few minutes, stir every few seconds. When it is slightly brown, take it out from the oven and set aside
- Put the butter, chocolate, sugar into a large heatproof bowl over a saucepan of simmering water. Melt and whisk until the mixture is smooth. Set aside to cool. Leave about a tablespoon of the chocolate mixture separately. This will be used at the end of the process
- In a separate bowl, beat the egg yolks lightly to break them up. Pour into the cooled chocolate mixture and whisk as you go. Stir in the grounded hazelnut
- Beat the egg whites and salt until soft peak. Use a spatula or whisk, stir in 1/3 of egg whites into the chocolate mixture to lighten a little. Then fold the rest in. But do not over mix. A little white streaks is fine – this will make the cake lighter
- Place the batter into the prepared tin and bake for 35 minutes or until the centre is firm and springs back when gently pressed
- Cool the cake in the tin on a wire rack
- When the cake is cool, invert it onto a board. Allow it to cool completely. Dust with good quality cocoa. Add a small knob of chocolate mixture to the end of a Ferrero Rocher praline and sit it on top of the cake
Have it with a nice cup of tea. I chose a red rooibos blend from T2. The cake was so moist, nutty and had an almost creamy texture. I can’t explain how good it is. I could tell you that Mister came back for second and thirds consequently.
The beautiful white Ferrero Garden Coconut is a coconut wafer filled with a coconut and almond.
And I love the Ferrero Rondnoir which is the dark chocolate filling. YUM!
So anyone up for a slice of chocolate heaven?