Monday, 23 April 2012

Swiss Chocolate Cake

This deliciously rich chocolate cake is a loose adaptation of Torta Caprese from the EDC. Made with hazelnuts, it pairs wonderfully with chocolate.  You can ice the cake with a chocolate ganache or simply dust with icing sugar.  Perfect with a cup of tea.

210g hazelnuts, shelled
20g plain flour
280g dark chocolate
6 eggs
200g caster sugar
180g butter, softened
icing sugar, for dusting
whipped cream to serve

  1. Preheat oven to 200 degrees. Spread hazelnuts on a baking sheet and roast for 8 minutes or until lightly toasted, shaking halfway through. Allow to cool and remove skins.
  2. Reduce oven temperature to 180 degrees.
  3. Grease a 20cm springform tin and line the base with non-stick baking paper.
  4. Place chocolate into the TM bowl and grate for 5 seconds/speed 8. Set aside.
  5. Place hazelnuts into TM bowl with flour and mill for 6 seconds/speed 6. Add to chocolate.
  6. Place remaining ingredients (except for icing sugar and cream) into TM bowl and mix for 20 seconds/speed 7.
  7. Add chocolate and hazelnuts and continue to mix for 30 seconds/speed 6.
  8. Pour mixture into tin and bake for approximately 1 hour or until set.
  9. Remove the cake and allow to cool a little. Place cake on a wire rack and dust with icing sugar.
  10. To serve, slice into wedges and spoon over whipped cream.
Serves 8-12

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