Glossy chocolate glaze encases moist chocolate cake in this decadent dessert. Top it with caramelized sugar shards.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
stand:
1 hr 30 mins
bake:
30 mins
cool:
2 hrs
total:
4 hrs 20 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow egg whites, egg yolks, and 1/2 cup butter to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottom of a 9-inch round cake pan with additional unsalted butter. Line the bottom of pan with parchment paper or waxed paper. Grease the paper and sides of the pan; set aside.

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  • In a food processor bowl or blender container, place 3/4 cup of the hazelnuts. Cover and process or blend until ground; set aside. Chop remaining 1/2 cup hazelnuts; set aside.

  • In a heavy small saucepan, heat the 8 ounces chocolate over low heat, stirring constantly, until chocolate is melted and smooth; set aside.

For the cake:
  • In a large mixing bowl, beat the 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1/2 cup of the sugar, about 1/4 cup at a time, beating on medium speed until well combined and scraping sides of bowl. Add egg yolks, 1 at time, beating well after each addition (about 1 minute total). Reduce the speed to low and beat in the melted chocolate and ground hazelnuts. Scrape bowl as needed. Set aside.

  • Thoroughly wash beaters. In a separate large mixing bowl, beat egg whites on medium speed until soft peaks form (tip curl). Gradually add the 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Using a rubber spatula, fold half of the beaten egg whites into the chocolate mixture. Fold flour into chocolate mixture; fold mixture into the remaining egg white mixture. Spread the batter into the prepared pan.

  • Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean and the cake is firm to the touch. Remove from the oven. Cool in the pan on a wire rack for 10 minutes. Loosen edges of cake with a spatula. Invert onto wire rack. Remove the pan. Cool cake thoroughly on wire rack.

For the glaze:
  • In a heavy small saucepan, heat the 4 ounces chocolate, the 1/2 cup butter and honey over low heat, stirring constantly, until chocolate is melted and smooth. Place a sheet of waxed paper under the wire rack. Pour the warm glaze over the top of the cooled cake, allowing glaze to run down the sides.

  • Transfer cake to a serving plate. With your fingertips, press chopped hazelnuts onto the sides of the cake. Allow cake to stand until glaze is set (about 1 hour). Serve with whipped cream on the side and garnish with Caramelized Sugar Shards, if you like. Makes 10 servings.

To Toast Hazelnuts:

Place the nuts in a shallow baking pan. Bake in a 350 degree F oven about 10 minutes or until toasted. Place the warm nuts in a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.

Nutrition Facts

547 calories; fat 44g; cholesterol 119mg; saturated fat 21g; carbohydrates 41g; insoluble fiber 4g; protein 7g; vitamin a 874.6IU; vitamin c 1.2mg; sodium 24mg; calcium 50.5mg; iron 2.3mg.
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