I love sipping red wine while nibbling on chocolate and was scheming for ways to get my father-in-law to try it during our recent wine tasting. He’s a skeptic of all things sweet, so I wanted to make a hazelnut cake and decided to try a version of the Chocolate Hazelnut Cake I found on Red Star to Lone Star.
I backed off of the sugar when I made it and announced ‘I backed waay off the sugar when I made this.’ It worked for me, the mother-in-law and my handsome rocket scientist (MHRS), and according to MHRS it was a hit with Dad as well.
To do over I think I would use a dark chocolate with cocoa content closer to 70% than the 54% I used this time, and keep the sugar at 2/3 to 3/4 cup. The dark chocolate with reasonable sweetness and the crunch of hazelnut was so delicious! Aaaand had the desired effect of working with a nice glass of cab sav as well as my afternoon coffee the next day… oh, and as far as baking goes – not my forte – this is a totally approachable recipe : )
Chocolate Hazelnut Cake
Breakfast, coffee break, red wine sipping, picnicking... whatevering! this is a great, crowd-pleasing choice
1 1/3 c hazelnuts, chopped
2 T flour
2/3 - 3/4 cup sugar
1 stick butter, softened
5 large eggs (I put in a quart container with warm water for 5 min)
6 oz dark chocolate, melted and cooled
1/4 tsp fine sea salt
pinch coarse sea salt or maldon flakes (option, if you're a salted-chocoholic like me)
powdered sugar to garnish, optional optional -looks nice but don't use if you're feeding my father-in-law
- heat oven to 350 degrees and toast hazelnuts in a single layer on a sheet pan, about 3 - 5 minutes
- process hazelnuts, flour and about a quarter of the sugar in a food processor
- beat butter and remaining sugar together
- add yolks one at a time until each is incorporated
- add hazelnut mixture and chocolate
- in a separate bowl whip egg whites and 1/4 teaspoon sea salt to stiff peaks
- gently fold egg whites and chocolate hazelnut mixture together by thirds at a time
- pour into greased or sprayed 9-inch springform pan and bake for 45 - 50 minutes until a toothpick comes out clean
- cool completely on a wire rack and then unmold
I adapted this recipe from the one I found on Red Star to Lone Star.