For the nutella lovers out there – this is an indulgent and delicious chocolate cake which is made extra special by some added hazelnut.
Ingredients
For the Cake
200g caster sugar
100g self-raising flour
6 eggs
200g unsalted butter
200g dark chocolate
100g roasted hazelnuts, blitzed to a fine powder
For the Icing
300g dark chocolate
150g butter
2 tbsp golden syrup
300g double cream
For the Praline
200g caster sugar
100ml water
100g hazelnuts
Method
– Preheat the oven to 180°C / 160°C with a fan.
– Break the chocolate up into pieces and add to a large heat-proof bowl. Also, add the butter.
– Bring a pan of water to a boil. Place the bowl on top and slowly melt the chocolate and butter. Stir regularly to incorporate. Once melted, remove from the heat and set aside.
– Separate the yolks and whites of the eggs into 2 bowls.
– Whisk the egg whites until it forms soft peaks.
– Add the sugar to the egg yolks and whisk until it becomes a pale batter.
– Add the egg yolk and sugar mixture to the chocolate. Mix well with a spoon.
– Add the ground hazelnuts and flour to the chocolate and mix well.
– Fold in the egg whites a little bit at a time.
– Grease and line 2 8″ cake tins. Pour the cake mixture evenly between the tins. Place in the oven and bake for 35 minutes.
– Once the cakes are cooked, remove them from the oven and allow them to cool for around an hour.
– Prepare the icing by breaking the chocolate up into pieces and add to a large bowl.
– Bring a pan of water to a boil. Place the bowl on top and slowly melt the chocolate, butter, and golden syrup. Stir regularly to incorporate. Once melted, remove from the heat and set aside.
– Once the chocolate is slightly cooled, add the double cream and mix well. Cover and place in the fridge for 5-10 minutes.
– Meanwhile, prepare the praline by adding the sugar and water to a pan and bring it to a boil until it turns to caramel.
– Once it’s golden, add the hazelnuts and make sure they are thoroughly coated in caramel.
– Place some baking paper on a baking sheet and spread a little bit of oil on the paper.
– Pour the coated hazelnuts onto the baking paper. Allow it to cool thoroughly before adding to a blender. Blitz to form a rough powder.
– Add 2-3 tbsp of the praline to the ganache.
– Spread half the ganache on top of one of the cakes. Sprinkle a handful of praline on top.
– Repeat on the second layer and decorate with some whole hazelnuts.