This is my favourite chocolate cake. I have to confess to not really being the biggest chocolate cake fan but this one can and does manage to persuade me otherwise. Rich chocolate and hazelnut are a match made in heaven and make this cake moist and delicious. Decorated with chocolate pralines make it a lovely cake to give as a gift but if you want to keep it simple just sprinkle over some chopped hazelnuts.
Chocolate Hazelnut Bundt
For the Cake
- 120g dark chocolate (70% cocoa)
- 220g unsalted butter plus extra for greasing
- 6 large eggs, separated
- 160g + 20g caster sugar
- 120g ground, roasted hazelnuts
- 50g chopped, roasted hazelnuts
- 120g plain flour
- 2 tbsp cocoa powder plus a little extra for dusting
- 1 tsp baking powder
- Pinch of salt
For the Glaze
- 200ml of Chocolate Glaçage (see Basics)
- A selection of chocolate pralines or roasted hazelnuts, roughly chopped
- Preheat the oven to 180C/160C fan.
- Break the chocolate into a microwave proof jug and add the butter. Heat in 30 second blasts until just melted and leave to cool.
- Grease a large bundt tin with a little melted butter and dust with cocoa powder.
- Beat together the egg yolks and 160g caster sugar until pale and fluffy.
- Sift together the flour, baking powder and cocoa powder and set aside.
- In a clean bowl, whisk together the egg whites with the salt and 20g caster sugar until stiff but not dry.
- Fold the cooled, melted chocolate into the egg yolks followed by the flour mixture and the nuts until combined.
- Working in thirds, gently but swiftly fold in the beaten egg whites until incorporated.
- Spoon the mixture into the prepared tin and bake in the preheated oven for 50 – 55 minutes until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 15 – 20 minutes before turning it out onto a cooling rack to cool completely.
- Once cool, pour over the glaze and leave to set before decorating with the chocolates.
- If using the chopped nuts than sprinkle them over before the glaze has set.