Feeling uninspired! Yeah it’s been happening to me for quite some time now. Even exciting work assignments haven’t been able to rev me up. Life seems to be meh! When I look back through the pages of blog, I can’t seem to figure out, what I want to try next. Not sure, what I want. May be a peaceful travel journey, I’ve been longing for. Last time I traveled was to the mountains of Munsiyari in far north of India. It was an amazing trip, I had. But that was almost eight months ago. It’s a break probably, I have been longing for. Anyways leaving my rant behind, let’s talk about the cake.
I bake cakes quite often, and you would get to know going by the recipe index. But chocolate cake is something which I keep reserved for the times when my six year old niece demands for it. It is for her, you’d see those lovely chocolate cake recipes here on the blog.
She knows well when to demand for one. She’d call me up on Friday evening, whenever she wants to eat it on the weekend, I am visiting the family. I had this unopened bag of hazelnuts in my pantry from last Christmas shopping, which I hadn’t used.
And chocolate hazelnut cake it had to be of which the recipe was there in my bookmarks. It calls for dark chocolate, ground hazelnuts, eggs and butter. That means no flour, no gluten. Although, being gluten-free was not the reason behind choosing this recipe.
It just came out to be an added bonus. The crumb is super moist. It looks more sinful than it actually is! All you have to do is use the best quality dark chocolate. The darker, the better!
I iced the cake with a thin layer of chocolate ganache and topped it with some more chocolate curls and toasted hazelnuts, which is completely okay to skip out, if you want. The cake is that good already! All you need is good espresso shot for yourself to go along, and a scoop of vanilla ice cream for your kids.
200 gm dark chocolate, chopped
125 gm butter, chopped
6 eggs, separated
2/3 cup superfine sugar
1 1/2 cups hazelnut meal
100 gm dark chocolate, chopped
100 ml low fat cream
Toasted hazelnuts, chopped roughly
- Preheat the oven at 170 degree C. Grease and line a 8 inch springform cake pan with parchment paper and keep aside.
- For cake, melt the chocolate and butter together in a bowl, on a double boiler. Keep aside and let it cool.
- In a separate bowl, whisk together egg yolks and sugar, until pale and creamy.
- Beat in the hazelnut meal.
- In another bowl, beat the egg whites until stiff peaks form and they start to look glossy.
- Taking one third of the beaten egg whites into the chocolate and hazelnut mixture to make it lighter. Gently fold the remaining egg whites into the chocolate mixture, making sure not to deflate the batter.
- Pour the mixture into prepared pan and bake for about 50 minutes to 1 hour, until skewer inserted into the cake comes out with some crumbs attached to it. Let cool in pan for 10 minutes and then turn out onto a wire rack to cool completely. Peel the parchment paper, once cooled completely.
- For icing, heat the cream in a saucepan, until it starts to boil. Add the chopped chocolate to the cream and let stand for 5 minutes, until chocolate has melted. Mix the chocolate gently and thoroughly into the cream.
- Pour the icing over the cooled cake and top with chocolate curls and toasted hazelnuts.
This looks like an absolutely sinful cake. Love the photos as usual. Would love to try this soon!
Thank you Trishnanta! Do let me know how it comes out.
Holy hell this looks spectacular! I love your photos too!
Thanks much 🙂
beautiful photography and scrumptious recipe!
Thank you 🙂
That looks so good! I have friends who are on GF diets so I am always on the look out for recipes. Btw I tried your take on Dorie Greenspans chocolate muffins – SO good, I prefer to them to the original version of the recipe. Will post them and link back to you when I get over being intimidated by your awesome photography 🙂
Thank you 🙂 Original version definitely have to be better than mine. Dorie Greenspan is a legend! Waiting for your linkback.
This looks so delicious! Gorgeous photos as well. Yum! 🙂
Thank you 🙂
Amazing! Love love the colors in the photos!!
Many thanks 🙂
Phew! Well after reading your post and ogling your photos, I , for one, am feeling inspired! Such beauty!
Oh you are a sweetheart 🙂
I’ll trade you my inspired for your uninspired anytime! That looks amazing!
Haha…anytime! Thank you 🙂
What a lovely, rich looking cake. You are right about flourless cakes being great on their own as they are so moist. There are a couple of gluten-free people at my workplace so good to have this in my arsenal.
Oh and your ‘meh’ mood hasn’t affected your photos. ….still gorgeous!
It definitely is good for all 🙂 I am glad that you liked my photos.
Lilly Sue says
WOW, this cake looks and sounds divine!!! I totally want a piece. I love chocolate!! That is sweet your niece calls to ask for cake 🙂
Thanks. It was indeed divine 🙂 yeah it gives a satisfaction when kids demand for the cakes you bake for them.
Anita Menon says
What a gorgeous cake
thank you 🙂
Beautiful pics as always… Why do I think it would taste like nutella? Hazelnuts and chocolate maybe… It looks yummmmy
Archana @ The Perfect Zest says
gorgeous cake. I love your photography style too. Very excited to have found your blog.
I have a bag of hazelnuts sitting in my pantry that I need to use up. Will make a smaller version of this soon.. maybe today.
Cheesy Biscuit says
This looks so divine!
This is a truly special cake! Very nice!!