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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.