CHOCOLATE HAZELNUT CAKE (SCHOKOLADE-HASELNUSSKUCHEN)
Serves: 8 Butter, for greasing Sugar or potato flour, for dusting
1 cup (250 mL) hazelnuts 1 tsp (5 mL) baking powder 4 oz (114 g) dark chocolate (70 per cent cocoa solids), broken into squares
5 large eggs, separated 1 whole egg
3/4 cup (180 mL) superfine sugar
For the icing:
4 oz (114 g) dark chocolate (70 per cent cocoa solids), broken into squares
2 tbsp (30 mL) rum or hazelnut liqueur
3 1/2 tbsp (52.5 mL) butter
1. Butter a 9-inch (22.5-cm) springform cake tin and dust with sugar or potato flour.
2. Place the hazelnuts on a baking sheet in a single layer and roast in a preheated 320 F (160 C) oven for 10-12 minutes or until lightly browned, stirring from time to time so they roast evenly. Remove from the oven and allow to cool slightly. Turn the oven up to 350 F (175 C). Process the toasted nuts in a blender or food processor until finely ground. Stir in the baking powder. Melt the chocolate in a heatproof bowl set over a pan of simmering water, taking care not to let the bowl touch the water, then set aside to cool slightly.
3. Beat the egg yolks and egg with half of the sugar until light and creamy. Add the melted chocolate and mix well, then fold in the ground hazelnuts. In another bowl, whisk the egg whites with the remaining sugar to stiff peaks, them gently fold into the chocolate mixture.
4. Pour the batter into the prepared tin and bake for 40-45 minutes or until a knife inserted into the centre of the cake comes out clean. Remove from the oven, unclip the tin and allow to cool for 5 minutes. Turn onto a wire rack and let it cool completely.
5. To make the icing, melt the chocolate in a heatproof bowl set over a pan of simmering water, taking care not to let the bowl touch the water. Stir in the rum, then remove from the heat and beat in the butter, a little at a time, until the icing is smooth and creamy. When the icing is cool but not set, spread over the cake.