I finely got this book that I ordered two and a half months ago, Nigella Lawson's "How to be a Domestic Goddess". I chose this recipe because my mom loves hazelnuts, it's quite easy to make and tastes and looks fantabilous !!
on our regular gathering last Wednesday I baked it and had great reviews. Tyr it.
Serves 8
for the cake:
6 large eggs, separated
pinch of salt
1/2 cup soft unsalted butter
400g nutella (1 large jar)
1 tablespoon water
1/2 cup ground hazelnuts
100g dark chocolate, melted (i use Baker's unsweetened chocolate from Sultan Center)
for the icing:
100g hazelnuts, pealed
1/2 cup heavy cream (double cream)
1 tablespoon water
125g dark chocolate
Method:
Preheat oven to 350-degrees.
Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
In a separate bowl, beat the butter and Nutella together, then add the water, egg yolks, and ground hazelnuts.
Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
Transfer to a plate and let cool.
In a heavy-bottomed sauce pan, add the cream, water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
I'm a chocolate lover and I give it:
Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
In a separate bowl, beat the butter and Nutella together, then add the water, egg yolks, and ground hazelnuts.
Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
Transfer to a plate and let cool.
In a heavy-bottomed sauce pan, add the cream, water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
I'm a chocolate lover and I give it:
2 comments:
hii 3abeer
lovely blog u got here :D
I tried this recipe a few months ago with dire results.
i substituted the kdd "gaimar" for the heavy cream and used a 9inch springform pan but the cake was soo thin when compared with the photo.
please enlighten me .... ehehe
Noufa hon,
I'm not sure why your cake turned out the way you said it did, mine turned out fine and yummy... mabi a7irrich :P
anyways.. the whole preperation relies on the eggs whites whisking and inserting air... you have to whisk them until they're fluffy and somewhat stiff..
and when you add them to the mixture, they need to be added gradually... and folded in using a spatula NOT beaten, that way you'd insure the air remains within the batter and gives it volume.. otherwise the cake will be flat.
try it and let me know
oh, and for the substitution of the heavy cream with gaimar.. it will work fine ..but for better results try 1/4 cup gaimar and 1/4 cup KDD whipped cream.
hope it works this time ..
;)
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