RECETAS Y COCINA

Ingredients

• 3 eggs
• 3/4 cup (150 g)sugar
• 1/4 tsp (5 g) salt
• 1 1/2 cups (275 g) hazelnuts
• 6 oz (180 g) semi-sweet or bittersweet chocolate
• For the glaze:
• 4 oz (120 g) semisweet chocolate
• 2 tbs (30 g) heavy cream
• 1 1/2 tbs (25 g) unsalted butter
• Optional:
• 4 oz (120 g) white chocolate
• 2 tbs (30 g) heavy cream
• 1 1/2 tbs (25 g) unsalted butter

Preparation

Preheat oven to 350 F (180 C). Butter and flour a 9-inch cake pan, preferably springform. This cake tends to stick, so line the pan with a circle of baking parchment if you have it.

Chop the hazelnuts finely, in a food processor/electric chopper or with a knife. If using a knife, try toasting them in a hot oven in a shallow baking pan for a few minutes first, until they turn golden and smell really good. Then crush them with the blade of the knife before chopping.

Melt the chocolate and let it cool a bit while you beat the eggs.

Beat the eggs with the salt and sugar until fluffy and thick. Gently but thoroughly incorporate the chocolate and hazelnuts into the eggs.

Immediately pour into the cake pan and bake 30 minutes or so, until a toothpick inserted into the center comes out almost clean.

When the cake has cooled, arrange the cake on a large serving plate and make the glaze. Melt the semisweet chocolate and cream together and stir in the butter until melted. Now put them in a zippered plastic baggie (like Ziploc) and squish the baggie to make sure the ingredients are mixed well. Cut off a tiny bit of the corner of the baggie and drizzle chocolate through the hole in whatever pattern you like over the cake, making wavey, swirly, or haphazard patterns. Repeat with the white chocolate (in a clean baggie) for a particularly attractive effect.

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