Made without flour, this cake is super chocolatey. Featuring hazelnuts, Muscovado sugar and lots of tasty dark chocolate, follow the illustrated guide below from chef Richard and enjoy a baking masterpiece at home.
550g Dark Chocolate
300g Chopped Roasted Hazelnuts
150g Muscovado Sugar
150g Caster Sugar
220ml Double Cream
Gather your ingredients for the cake.
Melt the chocolate and leave to cool. In a food processor, blitz the nuts with the 2 sugars until you have a sand like consistency. Add 1 whole egg. Separate the other 5 eggs and mix the 5 yolks into the nut mixture along with the melted chocolate. Beat well until smooth.
In a separate clean bowl, whisk the egg whites until you get stiff peaks.
Take 1/3 of the whites and beat them into the nut mixture, then gently fold in the rest. Pour into a lined 23cm baking tin and bake at 150 degrees for 35-40 minutes. Whilst the cake is cooling make the ganache.
Gather your ingredients for the ganache. Chop the chocolate and place in a bowl. Warm the cream and butter in a pan but do not boil it. Pour it over the chocolate and mix it well. You should have a smooth and shiny ganache.
When the cake has cooled, remove it from the tin and cover the top and sides of the cake with the ganache using a palette knife. Try and make it as smooth as possible. You could dust the top with a little cocoa powder if you wish. Enjoy!