Chocolate Cake 'Amber'

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Nuts can be easily shelled if you preheat them in a dry skillet; the shell will break apart on its own. Stir with a spatula and watch to ensure the nuts do not burn.

Ingredients

Butter - 6 oz
Liquid dark chocolate - 6 oz
Farm fresh eggs - 6 pieces
Sugar - 8.8 oz
Wheat Flour - 3.5 oz
Hazelnut - 1.8 oz
Cocoa Powder - to taste

Step by Step guide

Step 1

First, we make the praline. To do this, line a baking sheet with parchment paper. Pour 100 grams of sugar into a non-stick saucepan and heat until the sugar turns into golden caramel. Do not stir; just gently tilt the saucepan from side to side. Add the nuts (shelled) and pour the caramel onto the parchment. Let it cool and crush the caramel into large crumbs using a mortar and pestle or a blender. Set aside.

Step 2

Preheat the oven to 320°F. Melt the butter in a saucepan over low heat, add the chocolate, and stir. Let it cool and set aside.

Step 3

Separate the egg yolks from the whites. Whip the yolks well with 150 grams of sugar, then incorporate the chocolate mixture and flour.

Step 4

In a separate bowl, very gently whip the egg whites into a fluffy mass and carefully fold them into the batter gradually, so the whites do not deflate.

Step 5

Cut a circle from the parchment paper the same diameter as your baking pan and place it at the bottom. Transfer the batter into the pan (23–28 cm in diameter) and bake for 25–30 minutes, until the cake is firm. Let it cool, dust with cocoa through a sieve, and sprinkle with praline.