Chocolate, coffee and hazelnut cake recipe

Back to search results
Created by
  Print    Enlarge text

Rating:

4/ 5 stars 4 Votes
Photography: Brett Stevens
Photography: Brett Stevens
  • Cuisine: Modern Australian
  • Servings: Serves 8
  • Cooking Time: More than 1 hour
  • Course: Dessert

Ingredients

200g dark chocolate, coarsely chopped
150g unsalted butter, chopped
2/3 cup (150g) caster sugar
1 tablespoon whisky
1 tablespoon strong black coffee
5 eggs, separated
¾ cup (100g) ground hazelnuts
cocoa, to dust
thick cream, to serve
View conversion table

Preparation

Preheat oven to 180°C or 160°C fan. Grease and line base of a 20cm springform pan.

Place chocolate, butter, sugar, whisky and coffee in a heatproof bowl. Place bowl over a saucepan of simmering water on low heat. Stir for 4-5 minutes, until chocolate melts and mixture is smooth. Remove from heat.

Whisk in egg yolks, one at a time, until smooth. Fold through ground hazelnuts. Using an electric beater or whisk, beat eggwhites until firm peaks form. Stir 2 tablespoons eggwhite into chocolate mixture. Gently fold in remaining eggwhite.

Spoon mixture into prepared pan. Bake for 50 minutes, until firm. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with cocoa and serve with thick cream.

If you enjoyed this Chocolate, coffee and hazelnut cake recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

  Restaurant Book Online Suburb
1. Valentino's   Northbridge
2. Smithfield Tavern   Smithfield
3. Benny's Bar & Cafe   Fremantle
4. Arch Rival   Palmerston
5. Stirling Hotel   Stirling
6. Mahogany Inn   Mahogany Creek
7. Morning Star Estate   Mt Eliza
8. Anise   City
9. Artespresso   Kingston
10. The Boat House by the Lake   Barton

View all Modern Australian restaurants | Start a new search

Comments (1)

   
19 Sep 2010 10:35 AEST
June
Sandy Bay
Chocolotto
This is a great recipe and easy to make. I added a third of a cup of self-raising flour as my mixture appeared too wet and it turned out very well. Also, I didn't use coffee but added brandy in its stead. Delicious.
Agree(1 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Rolling a lemon to get more juice out

Rolling a lemon back and forth on your work surface will soften it and allow for more juices to be extracted. This is a good technique to remember before squeezing out the juice of any citrus fruit.

Glossary

More

Juniper Berries

A tangy, aromatic dark red-purple berry used to flavour meat marinades and stews. It is also used to make gin.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT