Ingredients:
- 200 g hazelnuts (in the film)
- 1 tsp baking powder or baking gluten
- 50 g dark chocolate
- 100 g soft butter
- 5 eggs, separated into yolks and whites
- 175 g caster sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation:
1. Preheat the oven to 170 ° C. Grease a springform pan of 20 cm in the bottom and top with baking paper.
2. Grind the hazelnuts in a food processor with the baking powder and the chocolate finely. Add butter and mix until everything is mixed.
3. Beat the egg yolks and sugar in a mixing bowl with a hand mixer until a mousse-like mixture. Add the hazelnut mixture, vanilla extract and pinch of salt and whisk everything together.
4. Whisk in a clean bowl with clean beaters lean proteins to a stiff froth and fold it into three portions by the hazelnut batter, to maintain the lightness.
5. Pour the batter into the mold, smooth the top and put it in the oven. Bake 55-70 minutes or until firm to the touch and a toothpick inserted in the center comes out clean. The batter is quite vulnerable, so open the oven is definitely not the end of the baking time.
6. Let the cake cool for 15 minutes in the form, then go around with a knife between the cake and the form and take the edge off. Let rest for 15 minutes again, and then remove the cake from the bottom and let it cool on a rack.
Source: "Out of the oven" Rachel Allen
