Discover this intense chocolate cake enhanced by the deliciousness of roasted hazelnuts. An incredibly moist and melting texture that will delight chocolate lovers. Easy to prepare, this sophisticated cake will become your go-to for all gourmet occasions. Follow our tips for perfect results every time!
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Melt the chocolate broken into pieces with the butter cut into cubes in a double boiler or in the microwave in short bursts. Mix until you get a smooth and shiny preparation.
- 2
Off the heat, add the eggs one by one, whisking vigorously after each addition to emulsify the mixture.
- 3
Incorporate the brown sugar and mix until the texture becomes homogeneous and slightly shiny.
- 4
Sift together the flour, baking powder and salt over the mixture. Gently incorporate with a spatula until the dough is smooth.
- 5
Add the milk and mix carefully to obtain a soft and homogeneous dough.
- 6
Add most of the crushed hazelnuts, reserving a small handful for the final decoration.
- 7
Pour the dough into a previously buttered cake pan. Sprinkle the top with the remaining hazelnuts. Bake at 180°C for about 35 minutes.
- 8
Check the cooking by inserting a knife blade: it should come out slightly moist but without traces of raw dough.
- 9
Let cool completely in the pan before carefully unmolding.
- For melting chocolate chips, roughly chop 50g of additional chocolate and incorporate them into the dough with the hazelnuts.
- Replace hazelnuts with pecans or almonds to explore new flavor harmonies.
- As soon as the top is well swollen and cracked, remove the cake from the oven and let it finish cooking out of the pan with residual heat to preserve its moistness.
- Wrapped in plastic wrap, this cake keeps for 4 to 5 days at room temperature.
