Sunday, November 13, 2011

Chocolate Hazelnut Cake

This recipe comes from the book Food in the City. The book has "100 cosmopolitan recipes from the 10 most fabulous culinary cities in the world." The recipe I chose comes from Barcelona.

All of the ingredients! Pretty standard for a cake.

First step! Take about 1/3 of the hazelnuts and pulse them until very finely ground. I didn't make mine very fine.

Preheat your oven to 350 degrees. Then, let your raisins soak in about two tablespoons of brandy.

Put the butter and chocolate in a heatproof bowl and put it over a pot of simmering water until it is melted.

Mmmm...chocolate sauce. Just let it sit over the hot water for a minute or two while you prepare the next step.

Beat the eggs, sugar and vanilla for about 3 minutes until it is light and fluffy.

Add the chocolate into the egg/sugar/vanilla mixture. Mix!

Add the raisins to the remaining hazelnuts and coat with about a tablespoon of flour.

Sift the flour, baking powder, salt into the mixture.

Add the hazelnuts. Mix.

Add the raisin/hazelnut mixture. Fold it into the batter.

Cover the bottom of a pan with parchment paper. Pour the batter in. I used a spring form pan to take the cake out easily. Bake for about 40-45 minutes.

After letting the cake cool in the pan for 10 minutes, take it out and let it sit on the cooling rack for a bit. Remove the paper from the bottom. Whoops, some cake went with it.

Transfer the cake to a plate and add some powdered sugar to the top!

Cut a piece and enjoy! :)

That looks delicious and I want to try it... what do I need?

-1 cup of skinned hazelnuts, lightly toasted (I used chopped, not toasted with skin. I'm a rebel)
-3/4 cup butter, softened
-3 ounces of bittersweet Spanish chocolate (at least 85% cocoa solids) I used 60% bittersweet
-4 extra large eggs
-1 tsp vanilla extract
-1/2 cup sugar
-1/3 cup all-purpose flour, 1 tbsp extra
-1/2 tsp baking powder
-pinch of salt
-1 cup raisins
-2 tbsp brandy
-confectioners' sugar



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