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FLOURLESS HAZELNUT CAKE
Yield: 10-12 Slices
8 ounces dark sweet chocolate (candy bar)
2 tablespoons orange juice
1 tablespoon vanilla extract
10 jumbo eggs, room temperature
1 cup granulated sugar
1 2 cups ground hazelnuts
3-9" cake pans
| 1. |
Preheat oven to 350 ° F. |
| 2. |
Melt the chocolate with the juice and vanilla. When chocolate is soft, stir together until smooth. Cover and cool to room temperature. |
| 3. |
Combine eggs and sugar in a bowl over simmering water. Beat with a hand-held electric mixer on high speed until thick and mousse-like. (10-15 minutes). Remove bowl from heat and beat five more minutes. |
| 4. |
Beat in chocolate. Fold in nuts. |
| 5. |
Pour into three nine-inch greased cake pans, which have been lined with wax or parchment paper. Bake 25 minutes, or until a toothpick inserted comes out clean. Turn upside down on a flat surface and remove paper immediately. |
FILLING:
Warm 2 cups jam or preserves of choice, stirring to smooth. Spread between the layers.
CHOCOLATE GLAZE:
2 cup water
4 tablespoons vegetable oil
1 2 cups granulated sugar
3/4 cup unsweetened cocoa powder
| 1. |
Combine ingredients in a saucepan. Stir over low heat for 15 or more minutes, or until the glaze thickens slightly and becomes very smooth and glossy. Do not allow it to boil. Remove from heat. Stir 5 more minutes, or until slightly cooled. Pour over the top of the cake and spread quickly across and down the sides. Place in a cool area or into the refrigerator for the glaze to set. |
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WLBE 790AM