This cake is a masterful mix of textures. It combines the flavors of hazelnut and chocolate and has a soft, moist, almost a truffle like texture.
I love this cake. And you will too.Trust me you need this recipe because you should have an elegant chocolate cake in your arsenal.
Equipment and preparation
-You will need three ramekins.
-Spray them with baking spray and dust with cocoa powder. (be generous)
Now we can list the ingredients.
100 gr Lindt Hazelnut Chocolate
1/4 cup unsalted butter
1 large egg + 1 egg yolk
1/4 cup icing sugar
1/8 cup all purpose flour
1/4 tsp salt
1/2 TBSP rum
Optional: 1/4 cup chopped hazelnuts
Look and Bake – VISUAL INSTRUCTOR
Preheat oven to 425 F.
Place the chopped chocolate and 1/4 cup unsalted butter in a bowl set over a pan of gently simmering water, ensuring the bowl doesn’t touch the water.
Stir it gently until the last lumps have disappeared.
Add 1/2 TBSP rum and stir. Set aside.
Mix 1/8 cup AP flour, 1/4 cup icing sugar and 1/4 tsp salt. Set aside.
Whisk 1 large egg and 1 egg yolk in another bowl.
Now add flour and egg mixture into melted chocolate and butter.
Slowly stir everything together.
Add 1/4 cup chopped hazelnut and mix all ingredients together. (THIS STEP IS OPTIONAL)
Spoon chocolate batter into prepared ramekins.
Bake at 425 F for 12 minutes.
Allow to cool for 1 minute.
Cover each ramekin with an inverted plate and turn over.
Decoration – Final touch
- Hazelnut Ice Cream
- Whip Cream
- Ground hazelnut
- Icing Sugar
Frame your cake and enjoy your day…
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