Nigella cake

Nigella cake

How can I do?

Start with the handling of hazelnuts, you can at the same time. Those of the cake, for decoration If they are not circumcised, they give pretty quickly in a hot pan and then roll it in a towel to get most of the skin.
Then chop them very roughly, like the picture and go over it again in the pan until it has a nice color.
Then separate the two hazelnuts, keep a share for the top and the other in a blender until fine crumbs.

Thereafter, the egg white is firm enough, with a pinch of salt. Melt the chocolate in the microwave.
In a large bowl, place the butter and Nutella chocolate and mix. Add the egg yolks and beat the mixture.
Add the hazelnut powder and flour and mix again.
Finally, add the melted chocolate and mix well.

Finally, add a third of the egg whites and stir vigorously with a spoon, then stir in the remaining whites this time delicately lift spoon the batter.

Pour into molds covered with parchment paper or like me. In a cake pan

Bake in preheated oven 175 ° C check for 35 to 45 minutes, plunge a knife into the cake, it should come out clean.
Remove from oven and let cool.

After the cake has cooled, prepare the cover by heating in a water bath or in the microwave chocolate and whipped cream.
When everything is hot, pour the cream and whisk vigorously until a smooth mixture well.

Cover the cake spread with this mixture and generously with chopped hazelnuts.


Ingredients:
  • Ingredients for the cake:

  • 125g dark chocolate

  • Separated 6 eggs, yolks and whites

  • 125g melted butter

  • 300g chocolate spread

  • 125g blanched whole hazelnuts

  • Is 75 g flour with baking powder

  • Salt Ingredients for the topping:

  • 125 g blanched whole hazelnuts

  • 10cl whole cream

  • 125 grams of dark chocolate

Total time: Preparation + cooking time: 55 min
Yield: 8 people

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