Bill Granger Chocolate Hazelnut Cake
This morning I wanted to show you this Bill Granger Chocolate Hazelnut Cake Hayley and I made from “Bill’s Italian Food” cookbook. Nutella is very popular in Italy and I personally love it although don’t eat it much as I try to strike a balance between healthy food and the occasional treat like this.
I loved the icing which was nutella and mascarpone cheese whisked together.
Oh and of course as usual, a certain dog was trying to get some!
If you’d like to try this recipe you have a chance to win Bill’s new cookbook in my worldwide giveaway which ends this Thursday, the winner will be announced here Friday morning 20th September. Click here to enter.
* Now that the competition is well and truly over, I’ve had requests for this recipe so here it is.
Chocolate and Hazelnut Cake With Nutella Frosting
185g dark chocolate (70% cocoa solids), coarsely chopped, 5 eggs, separated, 220g (1 cup) caster sugar, 280g (2 cups) roasted hazelnuts, very finely ground.
for the topping
180g (1 cup) nutella, 250g (1 cup) mascarpone cheese, 140g (1 cup) roasted hazelnuts
Preheat the oven to 160°C. Lightly grease a 25cm springform cake tin and line with baking paper.
Melt the chocolate in a bowl over a pan of simmering water. Set aside to cool. Beat the egg yolks and half the sugar until pale and frothy. Fold in the melted chocolate and ground hazelnuts.
In a clean metal bowl, whisk the egg whites with a pinch of salt until stiff. Gradually add the remaining sugar until very firm and glossy. Stir a quarter of the whisked egg white into the chocolate mixture to loosen it, then gently fold in the remainder. Tip into the prepared tin and bake for 1 hour, covering the cake loosely with foil if the top starts to get too much colour. Cool on a cake rack before turning out onto a plate.
For the topping, whisk together the Nutella and mascarpone until well combined. Spread over the cake, scatter with the hazelnuts and serve. Serves 8-10.