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February
26, 2007
Les Marmitons Valentine's Day Dinner Event
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Recipes: Fifth Course
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Torta
di Nocciole e Cioccolata
Hazelnut
Chocolate Cake
makes one 10" cake - 10 to 12 servings
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6 ounces whole hazelnuts
˝ lbs unsalted butter at room temperature
6 large eggs, separated
1 large whole egg
1 cup granulated sugar
5 ounces semisweet chocolate, finely chopped
Ľ cup dark rum
2 cups unbleached all-purpose flour
Confectioner’s sugar for garnish
- Preheat oven to 350 and butter and flour 10” spring form pan.
- Place hazelnuts in a single layer on an un-greased baking sheet and bake until lightly golden, 3 to 4 minutes. Wrap hazelnuts is a large towel and run off as much skin as possible. Place hazelnuts in a food processor and chop them into fine pieces. (Do not over process)
- In a large bowl beat the egg whites until stiff peaks form.
- In a large bowl or in the bowl of an electric mixer, beat the butter with the egg yolks, whole egg, and sugar at high speed until pale and fluffy. Add the hazelnuts, chocolate, and rum and mix into the egg mixture. Add the flour slowly, beating gently to incorporate. (The batter should have a soft, somewhat loose consistency).
Fold in the eggs whites thoroughly. Pour the mixture into the buttered cake pan and smooth top with a spatula.
- Bake until golden brown and a thin knife inserted into the center of the cake comes out just slightly moist. 30 to 40 minutes.
- Cool to room temperature, remove from pan, sprinkle with confectioner’s sugar and serve. |
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Wine
Pairing
selected by Debbie Miller Nelson, The
Wine Goddess
R.L. Buller & Son Fine Muscat NV
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