Hazelnut Au Chocolat *Nbtb20 A*
Description
This decadent Hazelnut Au Chocolat is a show-stopping dessert that combines the deep, bittersweet notes of semi-sweet chocolate with the earthy richness of ground hazelnuts. The cake itself is dense and fudgy, achieved by gently folding whipped egg whites into a warm chocolate butter mixture, then baking it low and slow for maximum moisture. It is traditionally paired with two contrasting sauces: a velvety, sweet vanilla custard and a vibrant, tart raspberry coulis. This elegant yet approachable dessert is perfect for special occasions, dinner parties, or holidays where you want to impress guests with a sophisticated, homemade treat that tastes like it came from a high-end patisserie.Ingredients
Directions
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Preheat oven to 250F (121C).
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Grease and dust the bottom only of a 9 1/2" springform pan with cocoa powder.
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In a medium saucepan over low heat, melt chocolate and butter together, stirring constantly until smooth.
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Stir in 2/3 cup sugar and continue stirring until the sugar is completely dissolved.
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In a small bowl, beat the 5 egg yolks at high speed for 2-3 minutes until pale and thick.
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Blend a small amount of the warm chocolate mixture into the egg yolks to temper them.
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Pour the yolk mixture back into the chocolate saucepan and blend well.
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Cook over low heat, stirring constantly, until the mixture slightly thickens.
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Remove from heat and stir in 1 teaspoon vanilla and the ground hazelnuts.
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In a clean bowl, beat the 5 egg whites at high speed until soft peaks form.
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Gently fold the beaten egg whites into the chocolate-hazelnut mixture until just combined.
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Pour the batter into the prepared pan and bake at 250F (121C) for 2 hours.
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Allow the cake to cool completely in the pan, then cover and refrigerate until ready to serve.
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For the custard sauce: In a medium saucepan, bring 1 cup whipping cream just to a boil.
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In a small bowl, combine 2 egg yolks and 1/3 cup sugar.
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Blend a small amount of the hot cream into the yolk-sugar mixture.
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Pour the yolk mixture back into the cream and cook over low heat for about 10 minutes, stirring constantly, until the custard coats the back of a spoon. Do not boil.
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Remove from heat, cool to room temperature, and refrigerate.
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For the raspberry sauce: In a blender, puree 10 oz thawed and drained frozen raspberries.
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Strain the puree to remove seeds and stir in 1/2 cup seedless raspberry jam and 1 tbsp cherry liqueur if desired.
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Refrigerate the raspberry sauce until ready to serve.
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To serve, remove the sides of the springform pan and cut the cake into wedges.
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On a plate, drizzle a small amount of custard and raspberry sauce and marble with a knife if desired.
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Place a wedge of cake on top and garnish with white chocolate shavings or a rose if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1667.9kcal
- % Daily Value *
- Total Fat 98.4g152%
- Saturated Fat 53.1g266%
- Cholesterol 578.8mg193%
- Sodium 430.6mg18%
- Total Carbohydrate 150.2g51%
- Dietary Fiber 22.1g89%
- Sugars 123.0g
- Protein 38.9g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The cake can be refrigerated for up to 3 days. The custard and raspberry sauce should be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat the custard gently if desired, or serve chilled.
Variations: For a non-alcoholic version, omit the cherry liqueur from the raspberry sauce. You can also substitute the semi-sweet chocolate with dark chocolate for a more intense flavor.
Tips: Ensure the chocolate and butter mixture is warm but not hot when tempering the egg yolks to prevent curdling. Fold the egg whites gently to maintain airiness in the cake. For best results, use fresh, high-quality hazelnuts and chocolate.
Safety: Be careful when handling hot cream for the custard. Ensure the custard reaches a safe temperature to kill any bacteria in the eggs. Do not boil the custard as it may curdle.
