My chocoholic daughter is home for a few nights so it was a logical decision to make a chocolate dessert for Sunday Dinner, on the off chance food really is the way to the heart. It is the second last time Mim will be home before she leaves to study in New York City for a year.
So we had a full complement of 6 for Sunday Dinner this week, although dinner was on Monday night rather than Sunday night due to it being a long weekend. For main course we had slow cooked Greek lamb which I totally forgot to photgraph so I won’t include the recipe. We all felt for Elyse who was off to work after dinner…night shift is the pits.
For dessert I made Chocolate and Hazelnut Cake with Espresso Ganache from the November 2011 edition of Australian Gourmet Traveller. I had no hazelnuts on hand when I started making this cake so used ground almonds which worked very well. I’d like to try it with hazerlnuts though as they are not as bitter as almonds. If I make this recipe again I will use 90 grams of 55% and 90 grams of 70% dark chcolate for the ganache as the ganache was pretty intense. I didn’t have any chocloate liqueur and chose not to substitute it with anything else. The raspberries were worth the expense – they were the perfect accompaniment.
Don’t be daunted – this cake was not the challenge it looks, despite having 3 layers. It is well worth the effort.
Chocolate and Hazelnut Cake with Espresso Ganache
From Gourmet Traveller November 2011
Cooking Time Prep time 30 mins, cook 55 mins (plus cooling, chilling)
|330 gm||raw caster sugar|
|180 gm||hazelnut meal|
|20 gm||Dutch-process cocoa, sieved, plus extra to serve|
|160 gm||softened butter|
|250 gm||dark chocolate (55% cocoa solids), melted|
|30 ml||espresso-strength coffee|
|160 ml||pouring cream|
|20 ml||espresso-strength coffee|
|180 gm||dark chocolate (70% cocoa solids), finely chopped|
|20 ml||chocolate liqueur|
|Preheat oven to 180C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes). Gradually add 165gm sugar, whisking until stiff and glossy (3-4 minutes), then fold in hazelnut meal and cocoa. Meanwhile, line base and sides of a buttered 25cm-diameter springform cake tin with baking paper, spoon hazelnut meringue mixture into prepared tin, smooth top and bake until a skewer inserted withdraws clean (15-20 minutes), then set aside.|
|Beat butter and remaining sugar in the bowl of an electric mixer until pale and creamy (4-5 minutes), then add yolks one at a time, beating well to combine. Stir in melted chocolate and coffee, then pour onto meringue and bake until centre is firm (25-30 minutes). Refrigerate until firm (2-3 hours).|
|For espresso ganache, bring cream and coffee to the boil in a saucepan over medium-high heat, remove from heat, add chocolate and liqueur, stir until smooth. Pour over cake, smooth top. Refrigerate until set (1-2 hours).|
|To serve, remove cake from tin, remove paper and serve topped with raspberries.|