Doesn't matter if you call them hazelnuts or Filberts... Put them in this chocolate cake recipe and you've got a winner!
|For the cake:|
|Hazelnuts||14 Ounce (400g,filberts)|
|Cocoa powder||1 Tablespoon (for the cakepan)|
|70% dark chocolate||8 4/5 Ounce (250g)|
|Butter||7 1/2 Ounce (215g,For baking and greasing,room temperature)|
|Brandy||1 Tablespoon (Leveled) (15mL)|
|For the glaze:|
|Water||1/2 Cup (8 tbs) (125mL)|
|Sugar||3 1/2 Ounce (100g)|
|Cream of tartar||1/8 Teaspoon|
|Dark chocolate||2 3/5 Ounce (75g)|
|Butter||1 Ounce (30g)|
1.Preheat the oven to 400ºF (200ºC).
2.Put the hazelnuts on a baking tray and roast until browned, about five minutes.
3.Reduce the oven to 300ºF (150ºC).
4.Wrap the hazelnuts in a clean tea towel and rub / shake to loosen and remove as much of the papery skin as possible.
5.Reserve about 30g of the hazelnuts to sprinkle on the cake at the end; pulse the rest in a food processor until finely ground.
6.Grease the bottom and sides of a 23cm springform cakepan, then dust the insides with cocoa powder.
7.Line the base with parchment.
8.Put the chocolate and 1 Tbsp of butter in a heatproof bowl and carefully melt the chocolate in a microwave.
9.Set aside and allow to cool.
10.With a mixer; cream together butter and sugar until light and fluffy.
Light and fluffy light and fluffy very important.
11.Add the egg yolks one at a time, beating well after each addition, add the salt with the last yolk.
12.Fold in the ground hazelnuts, then the chocolate, then the brandy.
13.Scrape into the cake pan, smooth the top and bake until a cake tester inserted into the middle comes out with just a few moist crumbs on it.
14.About 60 minutes; dont open the door too early or the cake will deflate.
15.Cool a wire rack for 20 minutes before releasing and allowing to cool completely.
16.Turn the cake on to a plate, and remove the parchment, leave upside down when you glaze.
Make the glaze:
17.Place the sugar, water and cream of tartar into a small pan over low heat, stirring to dissolve the sugar.
18.Raise temp to medium high and bring to a boil and boil hard for three minutes.
19.Should reach 215ºF.
20.Remove from the heat and cool until it's around 150ºF.
21.Stir in the chocolate and butter until it's melted, blended and glossy.
22.Pour over the cake and finish with the reserved nuts.
23.Serve and enjoy!