Today the sky's already full of black billowing clouds threatening heavy rain with violence, but instead has so far delivered a one-two slap of light rain and a bear hug of oppressive heat. So really what better time to eat hazelnut truffle cake?
This is from the great Riverside cafe book my sister bought me for my B day, however the original version (with 250 g's of 72% percent chocolate and 150 ml of dark rum) was extremely strong of taste and sharp of bite, so I've tinkered (as well as pottered) around and reduced the 72% chocolate (replacing some of it with dark chocolate) and reducing the rum content making a cake sweater but not as woozy making. I've found that it takes a good overnight session in the fridge to get to the right consistency but its proved a hit with the neighbours and teachers at school.
ingredients;
Chocolate 70% 2 1/5 bars (about 180 g's)
dark chocolate 1 bar (70 g's)
unsalted butter 120 g's
shelled hazelnuts 200 g
Demerara Sugar 6tbs
Dark Rum 50 ml
eggs 4 (only the yolks are needed)
Double cream 250 ml
Preheat oven to 200 C
Butter a cake tin, then line with parchment paper and butter the paper.
Roast the hazelnuts for 10 mins, put in a food processor (careful as they are very very hot) and grind until finely ground.
Melt the butter in a small thick bottomed saucepan, add the sugar and boil to lightly caramelise. Add the hazelnuts and stir until the mixture begins to stick together (about 2-3 minutes.) Whilst warm spread into the base of the tin.
Break up chocolate (both kinds) and melt with the rum in a bowl over simmering water. leave to cool.
Separate the eggs, Beat the egg yolks until pale. Stir into the chocolate then slowly add the cream. The mixture will thicken immediately. Spoon into the cake tin and leave to set in the fridge.
I've found the cake gets harder (and tastier) over time so best to leave it over night. To remove from the tin (if stuck) soak a cloth in hot water and wrap it around the tin for 1 min to melt the edges, then release. Eat with vanilla ice cream.
Chocolate 70% 2 1/5 bars (about 180 g's)
dark chocolate 1 bar (70 g's)
unsalted butter 120 g's
shelled hazelnuts 200 g
Demerara Sugar 6tbs
Dark Rum 50 ml
eggs 4 (only the yolks are needed)
Double cream 250 ml
Preheat oven to 200 C
Butter a cake tin, then line with parchment paper and butter the paper.
Roast the hazelnuts for 10 mins, put in a food processor (careful as they are very very hot) and grind until finely ground.
Melt the butter in a small thick bottomed saucepan, add the sugar and boil to lightly caramelise. Add the hazelnuts and stir until the mixture begins to stick together (about 2-3 minutes.) Whilst warm spread into the base of the tin.
Break up chocolate (both kinds) and melt with the rum in a bowl over simmering water. leave to cool.
Separate the eggs, Beat the egg yolks until pale. Stir into the chocolate then slowly add the cream. The mixture will thicken immediately. Spoon into the cake tin and leave to set in the fridge.
I've found the cake gets harder (and tastier) over time so best to leave it over night. To remove from the tin (if stuck) soak a cloth in hot water and wrap it around the tin for 1 min to melt the edges, then release. Eat with vanilla ice cream.
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