Chocolate Hazelnut Fudge Cake (Print Version)
# Ingredients:
→ Cake
01 -
6 big eggs, kept at room temp, with whites and yolks divided
02 -
12 tbsp (170g) plain butter, with extra for pan coating
03 -
10 oz (283g) semi-sweet chocolate pieces (60-65% cacao), chopped roughly
04 -
3/4 cup (150g) regular sugar, split into portions
05 -
1 cup (112g) crushed hazelnuts or hazelnut meal
06 -
1/2 tsp kosher salt or fine sea salt
07 -
2 tsp real vanilla extract
→ Optional Toppings
08 -
Beaten mascarpone
09 -
Chocolate ganache with coconut milk
10 -
Fresh in-season fruit
11 -
Dusting of cocoa
# Instructions:
01 -
Warm oven to 350°F. Grease a 9-inch springform pan and put parchment on the bottom. Let eggs sit out until they're not cold.
02 -
Put butter and chocolate in a double boiler and melt for around 5 minutes until smooth. Take off heat and keep stirring until everything's melted.
03 -
Mix 1/2 cup sugar with ground hazelnuts and salt. Add this to your chocolate mix along with vanilla and egg yolks.
04 -
Beat egg whites till they're foamy. Slowly add the other 1/4 cup sugar and keep beating until you get soft peaks.
05 -
Gently fold the egg whites into your chocolate mix in three batches until you can't see any white streaks.
06 -
Cook in your ready pan for 35-40 minutes until it puffs up and feels firm in the middle. Let it cool all the way before you serve it.
# Notes:
01 -
You can make this 1-2 days before and keep it out on the counter
02 -
It'll stay good in the freezer for up to a month
03 -
Feel free to swap in almond meal or other ground nuts instead of hazelnut
04 -
Works with vegan butter if you want a dairy-free version