Chocolate and Hazelnuts Cake
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
Recipe for 8 people
- 3 eggs
- 125g caster sugar
- 100g hazelnuts
- 125g strong flour
- 125g chocolate 60% cocoa
- 125g butter
- 3 Tbs milk
- 1 tsp coffee extract
Progression
Start your oven at 190'C (374'F).
Grease a baking tin and put it in the fridge.
Using the bottom of a pot crush the hazelnuts and roast them in a dry frying pan until they reach a nice golden colour.
Set them aside.
Whisk the yolks of your eggs with the sugar until fluffy.
Heat up your milk and add the chocolate that has been grated. Stir for while and when melted set aside.
Whisk the egg whites until stiff.
Add the butter into the chocolate. Stir in the coffee extract and fold in the egg yolks mixture. Then add the hazelnuts and the sifted flour.
Finally, carefully fold in the egg whites using a spatula.
Pour the cake mixture in your tin and bake for 45 minutes. The cake is cooked if pricked with an office knife the blade comes out hot and dry.
Serve with a coffee bean scented custard for example.
Grease a baking tin and put it in the fridge.
Using the bottom of a pot crush the hazelnuts and roast them in a dry frying pan until they reach a nice golden colour.
Set them aside.
Whisk the yolks of your eggs with the sugar until fluffy.
Heat up your milk and add the chocolate that has been grated. Stir for while and when melted set aside.
Whisk the egg whites until stiff.
Add the butter into the chocolate. Stir in the coffee extract and fold in the egg yolks mixture. Then add the hazelnuts and the sifted flour.
Finally, carefully fold in the egg whites using a spatula.
Pour the cake mixture in your tin and bake for 45 minutes. The cake is cooked if pricked with an office knife the blade comes out hot and dry.
Serve with a coffee bean scented custard for example.
credits photo : chocolate cake © shersor
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