This is cake is a variation on one I often make with almonds, however with this beauty, there’s no need to separate the eggs. The result is a rich chocolatey fudge-like cake, bitter sweet and so decadent. I love topping it with whipped creme fraiche and raspberries – the combination of chocolate, hazelnut and raspberries is just lovely and the creme fraiche does a wonderful job of balancing out the richness. You could also serve the cake plain, dusted simply with cocoa, and offer whipped cream and raspberries on the side.
MAKES 1 CAKE
200g 70% chocolate
100g unsalted butter
200g caster sugar
50g dutch process cocoa powder
1tsp baking powder
200g ground hazelnuts
150g creme fraiche
150g thickened cream
- Preheat the oven to 160C. Grease and line an 21cm round tin and set aside.
- Place the chocolate and butter in a bowl sitting above a pot of simmering water. When melted, remove from heat and set aside to cool.
- In a large bowl, whisk the sugar and eggs together until pale and aerated. An electric mixer is super helpful at this stage as we’re not using flour so you need to whip some air into the eggs and sugar.
- Sieve over the cocoa powder and baking powder and add the ground hazelnuts. Gently fold in, being careful not to knock out the lightness of the mixture. Pour in the cooled melted chocolate and fold through.
- Pour mixture into the prepared tin and bake in the oven for approximately 50 minutes or until skewer almost comes clean when inserted into the middle. Cool completely in the tin before removing.
- Meanwhile, whip the creme fraiche and cream together to soft peaks. Top the cooled cake with the cream and scatter over the raspberries