This delicious Italian dessert is chocolatey, nutty and rich. It's perfect for an afternoon tea during the cooler days.
Serves: 8–10
INGREDIENTS
200 grams hazelnuts, roasted and skins rubbed off
200 grams butter, chopped
200 grams dark 70% cocoa chocolate, chopped
5 eggs, separated
200 grams caster sugar
finely grated zest 1 orange
METHOD
Preheat the oven to 180ºC. Grease and fully line a 24 cm loose bottom cake tin with baking paper.
Chop the nuts finely but leave them with a little texture.
Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Set aside to cool.
Beat the egg yolks and sugar in a bowl until light and fluffy. Put the egg whites in another bowl and whisk to soft peaks. Using a large metal spoon fold the cooled chocolate, hazelnuts and orange zest into the egg yolks then fold in the egg whites.
Pour into the tin and bake for 30 minutes or until a crust forms and a skewer inserted into the centre of the cake comes out with moist crumbs attached, but not uncooked mixture.
Cool completely before removing the cake from the tin. Dust with icing sugar to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.