Chocolate and hazelnut truffle cake (torta gianduja

• Produce

  • 1 Whipped cream and fresh berries

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 250 g Brown sugar
  • 2 heaped tbsp Cocoa powder
  • 1 cup Hazelnut meal
  • 1 pinch Salt flakes
  • 1 tsp Vanilla extract

• Other

  • 160 g Dark (70% chocolate

• Nuts & Seeds

  • 1 handful Hazelnuts, roasted

• Drinks

  • 2 1/2 tbsp Espresso coffee, hot

• Dairy

  • 150 g Butter, unsalted

• Beer, Wine & Liquor

  • 1 tbsp Frangelico or rum

Found on nonnascooking.com

Description

Directions

• Preheat your oven to 180°C (160°C fan-forced). Grease and line a 24 cm round cake tin with baking paper. (You could also use a smaller tin, in which case the cake will be higher.)
• Melt the butter, chocolate and salt in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally (make sure the bottom of the bowl doesn't touch the water). When melted, remove from the heat.
• Whisk together the hot coffee and cocoa powder in a bowl until there are no lumps. Stir in the vanilla and Frangelico or rum, then add to the melted chocolate and mix to combine.
• Crack the eggs into a bowl, add the brown sugar and beat with a whisk or hand-held electric beaters until creamy.
• Pour into the chocolate mixture, then stir in the hazelnut meal and chopped hazelnuts. Pour the batter into the tin. Bake for 45-55 minutes or until the edges are firm and the surface is cracked but feels soft in the middle. Remove from the oven and cool in the tin for 1 hour, then gently turn out the cake and sit it on a cake stand.
• Dust with cocoa powder and serve with whipped cream and your favourite berries.
• Note• This cake tastes even better the next day. If making a day ahead, store it in its tin at room temperature, and garnish with cocoa powder, berries and cream just before serving.