This is one of those recipes... One of the ones that taste great, but you only need a tiny little piece. It's so rich, dense and flavourful that it will explode in your mouth; but you won't want a second piece.
Don't scrimp on the chocolate, buy the best that you can. Remember darker isn't always better and in this case anything beyond 70% might be overkill.
This is also a cake that will get dry if you overbake - so watch it closely and test often when you get close to done.
Chocolate and Hazelnut Cake / Torte Recipe
by www.legourmet.tv December-24-2017
Doesn't matter if you call them Hazelnuts, Cobnuts, or Filberts... Put them in this chocolate cake recipe and you've got a winner!
14 ounces (400g) hazelnuts / filberts
Cocoa powder and butter for the cakepan
8.8 ounces (250g) dark chocolate, about 70%
7 ounces (200g) butter, room temp
7 ounces (200g) granulated sugar
5 egg yolks
Pinch of salt
1 Tbsp (15 mL) brandy
½ cup (125 mL) water
3.5 ounces (100g) granulated sugar
1/8 tsp cream of tartar
2.6 ounces (75g) dark chocolate, about 70%
1 ounces (30g) butter
Preheat the oven to 400ºF (200ºC)Put the hazelnuts on a baking tray and roast until browned, about five minutes.
Reduce the oven to 300ºF (150ºC)Wrap the hazelnuts in a clean tea towel and rub / shake to loosen and remove as much of the papery skin as possible. Reserve about 30g of the hazelnuts to sprinkle on the cake at the end; pulse the rest in a food processor until finely ground.Grease the bottom and sides of a 23cm springform cakepan, then dust the insides with cocoa powder.
Line the base with parchment.Put the chocolate and 1 Tbsp of butter in a heatproof bowl and carefully melt the chocolate in a microwave.
Set aside and allow to cool.With a mixer; cream together butter and sugar until light and fluffy.
Light and fluffy… light and fluffy… very important.Add the egg yolks one at a time, beating well after each addition, add the salt with the last yolk.
Fold in the ground hazelnuts, then the chocolate, then the brandy.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. About 60 minutes; don’t open the door too early or the cake will deflate.Cool a wire rack for 20 minutes before releasing and allowing to cool completely.
Turn the cake on to a plate, and remove the parchment, leave upside down when you glaze.Make the glaze:Place the sugar, water and cream of tartar into a small pan over low heat, stirring to dissolve the sugar.
Raise temp to medium high and bring to a boil and boil hard for three minutes.
Should reach 215ºF.Remove from the heat and cool until it's around 150ºF.
Stir in the chocolate and butter until it's melted, blended and glossy.
Pour over the cake and finish with the reserved nuts.
Prep time: Cook time: Total time: Yield: 8 servings