Chef Rachel Gaylord: Chocolate Hazelnut Cake

Chef Rachel Gaylord:
Chocolate Hazelnut Cake

Chocolate Hazelnut Cake


200g 70% chocolate
100g Butter
50g Hazelnut Flour
200g Sugar
1ea Whole Egg
3ea Egg Yolks
3ea Egg Whites


Grease a 9inch springform pan
Set the oven to 300F
Melt the butter and chocolate over a double boiler
Mix in the hazelnut flour and set aside to cool slightly
Whip the sugar, whole egg and eggs yolks until they are pale, fluffy and double the volume
In a clean bowl whisk the egg whites to soft peaks
Fold the whipped egg yolk mix into the cooled chocolate mix
Then fold the whipped egg whites in
Pour the batter into the prepared pan and smooth with the back of a spoon
Bake for about 25 minute – the cake will look dry on top and just start to form small cracks along the edges
Cool, unmold then garnish with confectioners sugar