Autumn-Fall/Winter

Hazelnut and cocoa cake

Hazelnut and cocoa cake is a luscious cake.

Hazelnuts and chocolate is always a perfect match and this cake owes its goodness to delicious Italian hazelnuts. I use the best-known, hazelnuts from Piedmont but I love to alternate with those of Giffoni and Sicilian ones.

This hazelnut and cocoa cake is moist and fragrant because of the oils given in the roasted hazelnuts.

Serves 8/10

Ingredients

3 large free range eggs

100 g (3½ oz) raw sugar

Pinch of sea salt

300 g (11 oz) wholemeal Farro flour, sifted (or other good unrefined flour)

15 g (½ oz) organic baking powder

3 tbsp raw cocoa powder

100 g (3½ oz) toasted hazelnuts, minced

75 ml (3 fl oz) heavy fresh cream

75 ml (3fl oz) mild extra virgin olive oil (or 100 ml (3½ fl oz) organic cold-pressed sunflower oil)

Method:

    1. Preheat the oven to 180°C (350°F). Beat the egg yolks with the sugar.
    2. Add the sifted flour, baking powder, cocoa and 50 g (2 oz) hazelnuts.
    3. Whip the egg whites and add them to the mixture.
    4. Add the fresh cream and oil, stirring quickly.
    5. Oil and flour a mold and pour in the dough.
    6. Sprinkle with remaining chopped hazelnuts. Bake for 35 minutes.

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