This Recipe is part of the Garden Party Entertaining Guide
We love this dense and delicious cake from Donna Hay.
Ingredients
350 g quality dark chocolate, chopped
185 g unsalted butter, chopped
6 eggs
1 cup (220g) brown sugar
1/4 cup (60 ml) hazelnut liqueur
1 cup (100 g) ground hazelnuts
Hazelnut Cream
300 ml cream
1/4 cup (60 ml) hazelnut liqueur, extra
Directions
1. Preheat oven to 170°C (340°F). Line the base and sides of a 22 cm spring form pan with non-stick baking paper.
2. Place chocolate and butter into a saucepan over low heat and stir until melted.
3. Place eggs, sugar, liqueur and hazelnuts into a bowl and whisk to combine. Add chocolate mixture and whisk until smooth.
4. Spoon mixture into tin and cover with aluminium foil. Bake for 40 minutes. Remove foil and cool cake in tin then refrigerate until cold.
5. To make hazelnut cream, place the cream and liqueur in a bowl and beat with electric beaters or a whisk until soft peaks form. Cover and refrigerate until just before serving. Serve with hazelnut cream.
Serves 12
From No Time to Cook by Donna Hay. Published by HarperCollins Publishers Ltd. copyright (c) 2009 by Donna Hay. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd. Buy the book!