Espresso and Hazelnut Chocolate Cake a la River Cafe
Posted Sep 12 2008 8:50am
I dont generally cook cakes, but using the River Cafe Cook Book Easy, I assembled the ingredients and produced this ... a beautifull gluten free chocolate cake!
300 g unsalted butter 480 g shelled hazelnuts 4 tbs instant coffee 180 g of chocolate with at least 70% cocoa solids 220 g castor sugar 6 organic eggs
Preheat the oven to 160 degrees / gas mark 3 Using extra butter, grease a 25 cm cake tin and line with parchment paper Roast the hazelnuts in the oven untill they are brown, allow to cool, rub off the skin and grind to a fine powder Dissolve the instant coffee in 1 tbsp of hot water Break the chocolate into pieces and melt with the butter and coffee in a bowl over simmering water, cool then fold in the hazelnuts Seperate the eggs and beat the yolks and sugar in a mixer untill pale and doubled in size Fold in the chocolate Beat the egg whites untill stiff, and then carefully fold into the mixture Pour the mixture into the tin Bake in the oven for 40 minutes and cool in the tin