Hazelnut and chocolate cake

After last week's chocolate "sin", some more chocolate tastes were requested by close friends and family members...And of course, I can't say no to them...;)
So this week i made a hazelnut and chocolate cake..with full flavour and wonderful aroma..
Recipe is from "Chocolate Book" by Christine McFadden and Christine France.
Ingredients:
150 gr plain chocolate broken into squares
115 gr unsalted, softened butter
115 gr caster sugar
4 eggs, separated
115 gr ground lightly toasted hazelnuts
50 gr fresh breadcrumbs
grated rind of 1 1/2 oranges
30 ml warmed, sieved marmalade
60 gr chopped hazelnuts for decoration
For the icing:
150 gr plain chocolate broken into squares
50 gr butter
Preparation:
Melt the chocolate in a bain-marie. In a bowl, beat the butter and sugar until white and fluffy. Gradually add the egg yolks, beating well. Beat in the melted chocolate, then the hazelnuts, breadcrumbs and orange rind. Whisk the egg whites until stiff and then fold into the chocolate mixture. Be careful not to whisk the egg whites too much. Transfer into a 23 cm buttered cake pan. Bake for 40-45 mins in preheated oven at 180C, until set.
Remove from the oven, cover with a damp dish towel for 5 mins, then transfer to a wire rack to cold.
For the icing preparation, place the chocolate and butter in a bain-marie and stir until smooth. Leave until cool and thick. Spread the cake with the marmalade, then the icing. Sprinkle over the nuts, then leave to set.

Good luck!!

xoxo
B.

Read more...

Frosted Chocolate Fudge Cake...slourp!!! :)

Hello my dear friends!!! Hope you are all well and happy....And I'm here to treat you with a piece of tastefull chocolate cake..;)
Ingredients:
115 gr plain chocolate broken into squares
175 gr (3/4 cup) softened unsalted butter or margarine
150 gr light brown sugar
1 tsp vanilla extract
3 eggs
150 ml plain strained yogurt
150 gr (1 1/4 cups) self-rising flour
confectioner's sugar and chocolate curls to decorate
For the frosting:
115 gr dark bitter chocolate broken into squares
50 gr unsalted butter
200 gr confectioner's sugar
90 ml plain strained yogurt
Preparation:
Melt the chocolate in a bain-marie. Beat the sugar with the butter until light and fluffy. Beat in the vanilla extract and then gradually add the beaten eggs. Stir in the melted chocolate and yogurt. Fold in the flour with a metal spoon.
Divide the mixture between two 20cm round pans covered with baking paper. Bake for 30 mins or until the cakes are firm to the touch in preheated oven to 190C. Turn out and cool on a wire rack.

For the frosting, melt the chocolate and butter in a bain-marie. Remove from the heat and stir in the confectioner's sugar and yogurt.
Mix well, then beat until the frosting begins to cool and thicken slightly. Use a third of the frosting to sandwich the cakes together. Spread the remained over the top and sides.

Sprinkle with confectioner's sugar and decorate with chocolate curls.
Hope you enjoy!!!
Good luck!! :)

xoxo
B.

Read more...