Toasted Hazelnut Fudge Cake with Mocha Glaze, Naturally Gluten-Free

  •  3/4 cup hazelnuts, plus extra for garnish
  •  1-1/3 cups bittersweet chocolate chips (I use Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  •  8 Tablespoons butter (1 stick)
  •  1/2 cup sugar
  •  6 egg whites
  •  pinch of salt
  •  butter, for greasing pan
  • rice flour, for flouring pan
Mocha Filling:
  1. 1/2 cup sugar
  2. 1/4 cup very strong coffee
  3. 2/3 cup bittersweet chocolate chips
  4. 6 Tablespoons butter
  5. 6 egg yolks
  1. Preheat the oven to 325 degrees. Spread the hazelnuts in a single layer on a a baking sheet. Bake until they begin to smell fragrant, and their skins are brown and split, about 7-10 minutes. Remove them from the oven and allow to cool slightly. Rub the nuts in a clean kitchen towel; the skins will come off (a small amount of skin remaining on the nuts is normal. I also like to leave a couple with skins on for garnish). Using a blender or food processor grind the nuts into hazelnut flour. Increase oven temperature to 375 degrees.
  2. Prepare the cake by softening 1 1/3 cups of chocolate chips in a double boiler and allow to cool slightly. Using an electric mixer, whip the stick of butter with the 1/2 cup of sugar until light and fluffy. Stir in the melted chocolate and hazelnut flour and stir thoroughly to combine.
  3. Using clean beaters, whip the egg whites with a punch of salt until very stiff. Add about a quarter of the egg white to the chocolate hazelnut mixture to lighten and mix well. Gently but thoroughly fold in the remaining egg whites.
  4. Thoroughly butter a 9-inch by 13-inch baking pan and generously dust with rice flour. Pour in the mixture and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
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