1 Preheat the oven to 340°F (170 °C) (th 5/6).
2 In a large bowl, add your 4 egg yolks, then add your 1.7 fl oz (5 cl) of warm milk while stirring with a whisk, then the caster sugar, grated chocolate, 1.7 fl oz (5 cl) of liquid cream, the packet of baking powder, the hazelnut powder and finally the flour.
3 Whip your 4 whites until stiff peaks form, then fold them in quickly by lifting and cutting through the batter.
4 Pour into a loaf pan (flexipan or non-stick), bake for 50 minutes. And as usual, test with a toothpick that should come out dry and warm.
5 Serve your chocolate cake, for example with vanilla cream or a salad of orange slices flavored with a few drops of grenadine.
In Belgium, some pastry chefs replace half of the hazelnut powder with almond powder, just for a change. Here we stay true to the recipe, only hazelnuts. The real tip is beating the egg whites: 4 whites beaten until very stiff, then fold them in three times by lifting the batter, never stir roughly. A technique that keeps the cake light right from the start. Perfect in November-December, when you crave something sweet without heaviness, with a coffee or a glass of hot milk. Serve warm with vanilla cream or orange slices with grenadine.
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