Denise says:
They say that chocolate is faithful, sensual, sweet, silky smooth, rich, irresistible, mouth-watering, and unforgettable. Chocolate is happiness and pleasurable. Are you thinking chocolate now?
This is a chocoholic’s delight – the toasted hazelnuts give the fudge-like sponge a little crunch in every bite! A great dessert or serve for tea.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 8
Will freeze.
Can be made in advance.
Ingredients:
225g plain chocolate125g butter or margarine
125g caster sugar
200g ground almonds
100g toasted whole hazelnuts – roughly chopped
4 eggs – separated
For the chocolate glaze
75g plain chocolate
50g butter or margarine
5 tablespoons apricot jam
For the final garnish
8 strawberries – thinly sliced
Icing sugar – to dust cake
Method
1)Pre-heat the oven to 180ºC/350ºF/ gas mark 4.2)Line the base of a 22 cm (8 inch) loose-bottom spring-form cake tin with baking parchment and grease the sides with butter or margarine.
3) Melt the chocolate over a double-boiler or very carefully in the microwave. Set aside.
4)Cream together the butter and sugar until light and fluffy. Stir in the ground almonds and chopped toasted hazelnuts, egg yolks and melted chocolate. Beat until together until smooth.
5)Whisk the egg whites until stiff. Fold one tablespoon of egg white into the cake mixture carefully using a metal spoon. Gradually fold in the rest.
6)Pour into the prepared cake tin and cook for 30 minutes or until firm to touch.
7)Leave for 5 minutes before turning out on to a wire rack to cool.
8)Spread the apricot jam over the top of the cake.
9)Melt the butter and chocolate together in a double-boiler.
10)Spread the mixed chocolate glaze over the top of the cake, allowing it to run down the sides.
To serve the stylish way place slices of cake onto individual plates. Garnish with a sliced strawberry, dust with icing sugar and add a scoop of your favourite ice-cream or Greek Yogurt.