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Fudgy chocolate & hazelnut cake

  • 0:30 Prep
  • 0:50 Cook
  • 12 Servings
  • Advanced


  • 75g (1/2 cup) dried apricots, halved
  • 70g (1/2 cup) roasted peeled hazelnuts
  • 50g (1/2 cup) Dutch cocoa, sifted, plus extra, to dust
  • 150g dark chocolate (55% cocoa solids), finely chopped (see top tips)
  • 150g unsalted butter, chopped
  • 5 eggs, separated
  • 220g (1 cup) caster sugar
  • 60g (1/4 cup) sour cream
  • 150g fresh ricotta


  • 1
    Preheat oven to 160°C. Grease a 23cm square cake pan, then line base and sides with baking paper, extending paper beyond rim. Place apricots in a bowl, pour over 60ml (1/4 cup) boiling water, then set aside. Process nuts and cocoa in a food processor until finely ground.
  • 2
    Place chocolate and butter in a large heatproof bowl over a saucepan of gently simmering water and stir until melted and combined. Cool for 5 minutes.
  • 3
    Meanwhile, using an electric mixer, whisk egg yolks and 110g (1/2 cup) sugar until very thick and pale.
  • 4
    Fold egg yolk mixture into chocolate mixture with sour cream, then stir in hazelnut mixture. In a clean bowl, whisk egg whites to soft peaks. Gradually add remaining 110g (1/2 cup) sugar and whisk to almost stiff peaks. Fold into chocolate mixture, in 2 batches, until just combined.
  • 5
    Pour batter into pan, then level with a spoon. Dollop over spoonfuls of ricotta in rows. Drain apricots, then scatter over the top. Bake for 45 minutes or until puffed and a skewer inserted into centre comes out with a few moist crumbs attached. Cool cake completely in pan.
  • 6
    Lift out using baking paper. Cut into pieces. Dust with extra cocoa to serve.

Source: taste.com.au


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