Monday, 11 March 2013

Chocolate Cake my style

Chocolate cake
Chocolate cake
There are hundreds of chocolate cake recipes. If you're a fan of chocolate cakes, you should try this one. It is not so very sweet, because I always minimize amount of sugar. Actually, I like this cake because chocolate's sweetness and blueberries' sourness make a perfect match in one cake.

You can serve this cake with melted topping as I did or mash the blueberries and serve.

INGREDIENTS

200 g bittersweet chocolate
200 g unsalted butter
200 g hazelnuts toasted on a cookie sheet for
5 minutes in an oven or until lightly browned.
100 g white sugar
4 large eggs, separated

TOPPING:
60 g bittersweet chocolate
50 g unsalted butter
Blueberries


DIRECTIONS
Preheat the oven to 160 - 180 °C and toast hazelnuts. You can use other nuts like almonds. Grind the hazelnuts to a powder in a food processor. Set aside.

Melt the chocolate and butter in a bowl set over hot water or in a pot. Add sugar, hazelnuts and the yolks and stir well.

Beat the whites in a separate bowl until soft peaks form. Fold into the chocolate mixture. Pour mixture into a prepared pan. Bake for 30 to 40 minutes or until a cake tester inserted in the center is slightly damp and the corners are fully baked.

Chocolate cake
Chocolate cake
Topping. In a small heatproof bowl over a saucepan of simmering water, melt the black chocolate and the butter. Put the topping on the top of the cake and place the blueberries. They will give nice taste of sourness. 

Actually, this is why I like this cake - sweet and sour taste in one cake.

Bon appetit  J

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