Three-bean choco­late cake

Australian Women’s Weekly NZ - - CONTENTS -


½ cup (50g) ca­cao pow­der, plus ex­tra to dust (see Test Kitchen tip)

175g un­salted but­ter, chopped

200g dark choco­late (70% co­coa), chopped coarsely

1 ta­ble­spoon in­stant cof­fee gran­ules 1 ta­ble­spoon boil­ing wa­ter

6 eggs, at room tem­per­a­ture

1½ cups (330g) raw sugar

2 cups (200g) ground hazel­nuts (hazel­nut meal) VANILLA BEAN CREAM 1 vanilla bean, split length­ways 2 tea­spoons raw sugar

300ml thick­ened cream

1 Pre­heat oven to 180°C (160°C fan-forced). Grease a deep 22cm round spring­form pan; line base and side with bak­ing pa­per.

2 Place ca­cao, but­ter and choco­late in a large heat­proof bowl over a medium saucepan of sim­mer­ing wa­ter (do not al­low base of bowl to touch wa­ter). Stir un­til but­ter and choco­late melt, and mix­ture is smooth. Re­move bowl from heat; cool for 15 min­utes.

3 Mean­while, com­bine cof­fee and boil­ing wa­ter in a small heat­proof jug. Beat eggs and sugar in a bowl with an elec­tric mixer for 2 min­utes or un­til thick and creamy.

Stir in cof­fee mix­ture. Add egg mix­ture to choco­late mix­ture; stir un­til just com­bined. Fold in ground hazel­nuts. Pour mix­ture into pre­pared pan.

4 Bake for 45 min­utes or un­til a skewer in­serted into the cen­tre comes out with moist crumbs.

5 VANILLA BEAN CREAM: Scrape seeds from vanilla bean. Us­ing an elec­tric mixer, beat vanilla seeds, sugar and cream in a medium bowl un­til soft peaks form.

6 Stand cake in pan for 30 min­utes. Dust with ex­tra co­coa. Serve with Vanilla Bean Cream. Not suit­able to freeze or mi­crowave.

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