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Chocolate Cake With Hazelnut Semifreddo Recipe

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Chocolate Cake With Hazelnut Semifreddo
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Ingredients
11
Count
Nutrition
323
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Heat the oven to 350 degrees. Combine the chocolate and butter in a metal bowl set over a pan of simmering water and heat until melted and just combined, stirring occasionally. Remove from heat and allow to cool until just warm to the touch but still melted.
  2. While the chocolate is cooling, beat the egg yolks until light and fluffy. Slowly drizzle 1/4 cup sugar into the eggs and continue to beat until fluffy and airy. Beat in 1 teaspoon vanilla until combined.
  3. Separately, beat 4 egg whites with the salt to soft peaks. Drizzle 1/4 cup sugar into the whites and continue to beat to stiff peaks. Set aside. Fold the whipped egg whites gently into the whipped yolks, then fold in the melted chocolate and cocoa.
  4. Spread the batter into a 15-inch by 10-inch baking pan which has been buttered, lined with parchment paper and buttered again. Bake the cake for 10 to 12 minutes, until set. Turn the cake out onto a rack to cool.
  5. Place the cooled cake on a cutting board and cut 3 rectangles from the cake, each the dimensions of the 9-inch loaf pan (these rectangles will form layers in the final dessert). Set aside.
  6. Make the hazelnut praline: In a small saucepan, combine 1/2 cup sugar with 2 tablespoons water. Heat to boiling (dissolving the sugar), then reduce the heat to a simmer and cook until the syrup turns golden brown, several minutes.
  7. Stir in the toasted hazelnuts, then pour out onto a lightly buttered baking sheet and allow to cool. Break the pralines into pieces and coarsely process in a food processor. You should have 1 1/2 cups crushed praline. Set aside.
  8. Make the semifreddo: Whip the cream to stiff peaks, then fold in the amaretto liqueur and remaining vanilla. Separately, whip the remaining 3 egg whites. Gradually beat in the remaining 1/2 cup sugar until stiff peaks form. Gently fold the egg whites into the whipped cream, along with 1 cup of the crushed praline.
  9. Assemble the cake: Line the loaf pan with plastic wrap. Place 1 layer of the cake snugly into the bottom of the pan. Evenly spread 1/3 of the semifreddo base over the top of the cake, and top with a generous tablespoon of the crushed pralines. Repeat with the remaining layers, for a total of 3 layers. Sprinkle the remaining praline evenly over the top of the cake. Freeze, wrapped in plastic, until ready to serve.
  10. To unmold the cake, dip the base of the frozen loaf pan quickly in a bowl of hot water to loosen the cake. Remove the cake (still wrapped in plastic) from the mold. Gently unwrap the cake. The cake can be served whole on a serving platter garnished with orange slices mint or kumquats, or can be sliced.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 323.04 Kcal (1353 kJ)
Calories from fat 160.07 Kcal
% Daily Value*
Total Fat 17.79g 27%
Cholesterol 93.88mg 31%
Sodium 140.07mg 6%
Potassium 177.01mg 4%
Total Carbs 35.71g 12%
Sugars 29.84g 119%
Dietary Fiber 1.44g 6%
Protein 7.34g 15%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 2%
Iron 1mg 6%
Calcium 50.6mg 5%
Amount Per 100 g
Calories 293.37 Kcal (1228 kJ)
Calories from fat 145.37 Kcal
% Daily Value*
Total Fat 16.15g 27%
Cholesterol 85.26mg 31%
Sodium 127.2mg 6%
Potassium 160.75mg 4%
Total Carbs 32.43g 12%
Sugars 27.1g 119%
Dietary Fiber 1.31g 6%
Protein 6.67g 15%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 2%
Iron 0.9mg 6%
Calcium 46mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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