serves
12-16
prep
25 minutes
cook
50 minutes
difficulty
Easy
serves
12-16
people
preparation
25
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- melted butter, to grease
- 200 g roasted and peeled hazelnuts
- 250 g good-quality dark chocolate (54% cocoa), chopped
- 185 g unsalted butter, cubed
- 40 g (⅓ cup) cocoa powder, sifted
- 60 ml (¼ cup) strong, freshly brewed coffee
- 6 eggs, at room temperature
- 275 g (1¼ cups) caster sugar
- icing sugar or cocoa powder, to sprinkle
- ice-cream, cream or fresh berries, to serve
Cooling time 2½ hours
Instructions
Preheat oven to 180ºC (160ºC fan-forced). Grease a 22 cm springform tin with the melted butter and line the base with non-stick baking paper. Place the tin on a lined baking tray.
Process the hazelnuts in a food processor using the pulse button until finely ground. Set aside.
Combine the chocolate, butter and cocoa powder in a heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Cook, stirring occasionally, until melted and smooth. Remove from heat and stir in the coffee. Set aside.
Use an electric mixer to beat the eggs and sugar until just combined. Use a large metal spoon or spatula to fold in the chocolate mixture, then fold in the ground hazelnuts.
Pour into the prepared tin and bake for 45-50 minutes or until the centre has a slight wobble when the pan is shaken gently. Remove from the oven and cool completely in the pan on a wire rack (about 2½ hours). Serve sprinkled with icing sugar or cocoa powder and accompanied by cream, ice-cream and berries.
Baker’s tips
• This cake will keep in an airtight container in the fridge for up to 5 days. Bring to room temperature to serve.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
