I absolutely love dark chocolate — 85% cocoa is exactly where I like my chocolate, which is why I often use it in this cake too. You’re welcome to use lighter varieties if you prefer. If you think dark chocolate tastes too bitter, you might not feel that way about this cake, as it also contains plenty of sugar and butter that tone down the bitterness. Serve with fresh raspberries, ice cream, or creme fraiche to make it even milder.
Preheat the oven to 150 degrees Celsius, remove the shells from the hazelnuts by placing them on baking paper in the oven for about 5-10 minutes. Use a bit of paper towel to rub the nuts together, making it easy to remove the shells. Melt the chocolate and butter in a double boiler. Separate the egg yolks and whites. Mix the powdered sugar, egg yolks, and potato starch. Beat the egg whites until stiff. Combine the melted chocolate and butter with the sugar and egg yolk mixture. Using a spatula, pour the beaten egg whites over the chocolate mixture. Gently fold in the egg whites by scooping the chocolate mixture from the bottom and over the whites (carefully!) until everything is well combined. Prepare a cake pan with baking paper on the bottom, grease it with butter, and pour in the mixture. Sprinkle the hazelnuts on top and place in the middle of the oven for 20 minutes. After 20 minutes, remove the cake and let it cool down. When ready to serve, place it on a serving platter, scatter raspberries as garnish, and dust with powdered sugar through a sieve. Serve with good vanilla ice cream or creme fraiche and a strong cup of coffee.
A wonderful cake for those who truly love chocolate!
Ingredients
- 20 pcs hazelnuts, roasted and shelled
- 200 g dark chocolate (e.g. Lindt or Valrhona)
- 100 g butter
- 100 g powdered sugar
- 1 tbsp potato starch
- 4 pcs eggs
- --- For serving ---
- Fresh raspberries
- Vanilla ice cream or creme fraiche
- Powdered sugar for garnish
Instructions
Preheat the oven to 150 degrees Celsius. Remove the shells from the hazelnuts by placing them on baking paper in the oven for about 5-10 minutes. Use a bit of paper towel to rub the nuts together, making it easy to remove the shells.
Melt the chocolate and butter in a double boiler. Separate the egg yolks and whites. Mix the powdered sugar, egg yolks, and potato starch. Beat the egg whites until stiff peaks form.
Combine the melted chocolate and butter with the sugar and egg yolk mixture. Using a spatula, pour the beaten egg whites over the chocolate mixture. Gently fold in the egg whites by scooping the chocolate mixture from the bottom and over the whites until everything is well combined.
Prepare a cake pan with baking paper on the bottom, grease it with butter, and pour in the mixture. Sprinkle the hazelnuts on top and place in the middle of the oven for 20 minutes.
After 20 minutes, remove the cake and let it cool down. When the cake is ready to serve, place it on a serving platter, scatter raspberries as garnish, and dust with powdered sugar through a sieve. Serve with good vanilla ice cream or creme fraiche and a strong cup of coffee.
Notes
If you find dark chocolate too bitter, feel free to use lighter chocolate. Serving with raspberries, ice cream, or creme fraiche makes the cake milder.