Hazelnut Chocolate-Coffee Cake
Description:
This delicately textured moist cake is best the day after baking, when bittersweet flavors of hazelnut, semi-sweet chocolate and espresso have had a chance to mellow.
Ingredients:
¾ cup freshly brewed espresso or 2 tablespoons instant coffee powder dissolved in ¾ cup boiling water
4 ounces semisweet chocolate, chopped
2 tablespoons instant coffee powder
6 tablespoons unsalted butter
3 eggs, separated and at room temperature
½ cup granulated sugar
¾ cup plus 2 tablespoons hazelnuts, toasted and peeled
6 tablespoons all purpose flour
2 tablespoons unsweetened cocoa powde
1 egg white
Pinch of salt
Powdered sugar for dusting
Method:
Preheat the oven to 350 degrees F. Lightly grease the bottom and sides of a 9-inch round cake pan. Line the bottom with a round of parchment or waxed paper. Grease the paper and set aside
In a saucepan over low heat, combine the brewed espresso, chocolate, coffee powder, and butter, stirring occasionally, until melted. Set aside to cool
In a medium bowl, whisk the egg yolks and granulated sugar together until pale and fluffy. Slowly whisk the chocolate mixture into the egg mixture until blended.
In a food processor, process the ¾ cup nuts until finely chopped, about 20 seconds. Add the flour and cocoa, and process for 10 more seconds. Measure out 1 cup of the chocolate batter. With the machine running, gradually add the mixture to the food processor through the feed tube to form a paste. Stir the paste back into the batter and beat until well blended.
In a large bowl, beat the 4 egg whites with the salt until stiff, glossy peaks from. Whisk about one-quarter of the beaten whites into the batter. Using rubber spatula, fold in the remaining whites until blended. Pour the batter into the prepared pan and bake until firm, about 30 minutes. A toothpick inserted into the center should come out slightly sticky. Transfer the pan to the wire rack and let the cake cool. Unmold, remove the parchment paper, and place the cake on a plate. Chop the remaining 2 tablespoons nuts and sprinkle on the cake along with the powdered sugar.
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