Nut cake with chocolate glaze
Description
Perfect with tea and coffee. Recipe for a hazelnut cake with creamy chocolate glaze and coffee aroma. This cake is best refrigerated overnight and served the next day. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Spread the hazelnuts on a baking sheet and roast for 12 to 15 minutes, until golden brown and fragrant. Let cool.
- 2
Step 2
2. Cut a round piece of parchment paper to fit into the pan. Grease the pan with a small amount of melted butter and place the parchment paper inside. Heat the butter in a medium saucepan. Split the vanilla pod and scrape the seeds into the butter. Add the vanilla pod to the saucepan and cook the butter until it turns brown and develops a nutty aroma. Let it cool. Remove and discard the vanilla pod. Grind the nuts together with powdered sugar in a food processor. Add flour and mix. Transfer to a large bowl.
- 3
Step 3
3. In a separate bowl, beat the egg whites. Add sugar and beat at high speed for 4 to 5 minutes. Transfer the egg whites to a large bowl.
- 4
Step 4
4. Add the flour mixture and browned butter to the egg whites. Mix with a rubber spatula. Pour the batter into the prepared pan and bake for 50 minutes to 1 hour.
- 5
Step 5
5. Let cool in the pan for 30 minutes. Meanwhile, prepare the glaze. Melt chopped chocolate, cream, and coffee in a bowl set over a saucepan of boiling water, stirring occasionally, until smooth. Transfer the cake to a plate. Peel off the parchment paper. Pour the chocolate glaze over the cake and sprinkle with powdered sugar, if desired.