Recipes - Chocolate Almond and Hazelnut Cake Recipe

A slice of chocolate almond and hazelnut cake

Ingredients

SPONGE

4 eggs

100 g/ 3½ oz/ 7 tbsp of caster (superfine) sugar

50 g/ 1¾ oz/ ½ cup of ground almonds

50 g/ 1¾ oz/ ½ cup of ground hazelnuts

50 g/ 1¾ oz/ ½ cup of plain fall-purpose) flour

50 g/ 1¾ oz/ ½ cup of flaked almonds

FILLING

100 g/ 3½ oz of dark chocolate

15 g/ ½ oz/ 1 tbsp of butter

300 ml/ ½ pint/ 1¼ cups of double (heavy) cream

icing (confectioners') sugar, to dust

Preparation

Grease two 18 cm/ 7 inch round sandwich tins (pans) and line the bases with baking parchment.
Whisk the eggs and caster (superfine) sugar in a large mixing bowl with electric beaters for about 10 minutes, or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.
Fold in the ground nuts, sieve (strain) the flour and fold in with a metal spoon or spatula.
Pour into the prepared tins (pans).
Scatter the flaked almonds over the top of one of the cakes.
Bake both of the cakes in a preheated oven, 190°C/ 375°F/ Gas Mark 5, for 15-20 minutes or until springy to the touch.
Leave the cakes to cool slightly in the tins (pans).
Carefully remove the cakes from the tins (pans) and transfer them to a wire rack to cool completely.
To make the filling, melt the chocolate, remove from the heat and stir in the butter.
Leave to cool slightly.
Whip the cream until just holding its shape, then fold in the melted chocolate until mixed.
Place the cake without / the extra almonds on a serving plate and spread the filling over it.
Leave to set slightly, then place the almond-topped cake on top of the filling and leave to chill for about 1 hour.
Dust with icing (confectioners') sugar and serve.

	Chocolate Almond and Hazelnut Cake Recipe

	Ingredients SPONGE 4 eggs 100 g/ 3½ oz/ 7 tbsp of caster (superfine) sugar 50 g/ 1¾ oz/ ½ cup of ground almonds 50 g/ 1¾ oz/ ½ cup of ground hazelnuts 50 g/ 1¾ oz/ ½ cup of plain fall-purpose) flour 50 g/ 1¾ oz/ ½ cup of flaked almonds FILLING 100 g/ 3½ oz of dark chocolate 15 g/ ½ oz/ 1 tbsp of butter 300 ml/ ½ pint/ 1¼ cups of double (heavy) cream icing (confectioners') sugar, to dust Preparation Grease two 18 cm/ 7 inch round sandwich tins (pans) and line the bases with baking parchment. Whisk the eggs and caster (superfine) sugar in a large mixing bowl with electric beaters for about 10 minutes, or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted. Fold in the ground nuts, sieve (strain) the flour and fold in with a metal spoon or spatula. Pour into the prepared tins (pans). Scatter the flaked almonds over the top of one of the cakes. Bake both of the cakes in a preheated oven, 190°C/ 375°F/ Gas Mark 5, for 15-20 minutes or until springy to the touch. Leave the cakes to cool slightly in the tins (pans). Carefully remove the cakes from the tins (pans) and transfer them to a wire rack to cool completely. To make the filling, melt the chocolate, remove from the heat and stir in the butter. Leave to cool slightly. Whip the cream until just holding its shape, then fold in the melted chocolate until mixed. Place the cake without / the extra almonds on a serving plate and spread the filling over it. Leave to set slightly, then place the almond-topped cake on top of the filling and leave to chill for about 1 hour. Dust with icing (confectioners') sugar and serve.

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