Directions:
- 1. Allow egg whites, egg yolks, and 1/2 cup butter to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottom of a 9-inch round cake pan with additional unsalted butter. Line the bottom of pan with parchment paper or waxed paper. Grease the paper and sides of the pan; set aside.
- 2. In a food processor bowl or blender container, place 3/4 cup of the hazelnuts. Cover and process or blend until ground; set aside. Chop remaining 1/2 cup hazelnuts; set aside.
- 3. In a heavy small saucepan, heat the 8 ounces chocolate over low heat, stirring constantly, until chocolate is melted and smooth; set aside.
- 4. For the cake: In a large mixing bowl, beat the 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1/2 cup of the sugar, about 1/4 cup at a time, beating on medium speed until well combined and scraping sides of bowl. Add egg yolks, 1 at time, beating well after each addition (about 1 minute total). Reduce the speed to low and beat in the melted chocolate and ground hazelnuts. Scrape bowl as needed. Set aside.
- 5. Thoroughly wash beaters. In a separate large mixing bowl, beat egg whites on medium speed until soft peaks form (tip curl). Gradually add the 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Using a rubber spatula, fold half of the beaten egg whites into the chocolate mixture. Fold flour into chocolate mixture; fold mixture into the remaining egg white mixture. Spread the batter into the prepared pan.
- 6. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean and the cake is firm to the touch. Remove from the oven. Cool in the pan on a wire rack for 10 minutes. Loosen edges of cake with a spatula. Invert onto wire rack. Remove the pan. Cool cake thoroughly on wire rack.
- 7. For the glaze: In a heavy small saucepan, heat the 4 ounces chocolate, the 1/2 cup butter and honey over low heat, stirring constantly, until chocolate is melted and smooth. Place a sheet of waxed paper under the wire rack. Pour the warm glaze over the top of the cooled cake, allowing glaze to run down the sides.
- 8. Transfer cake to a serving plate. With your fingertips, press chopped hazelnuts onto the sides of the cake. Allow cake to stand until glaze is set (about 1 hour). Serve with whipped cream on the side and garnish with Caramelized sugar Shards, if you like. Makes 10 servings.
- Caramelized Sugar Shards
- Line a baking sheet with foil. Grease the foil; set aside. In an 8-inch heavy skillet cook 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately drizzle melted sugar on prepared foil-lined sheet in a decorative fashion. Allow to set; break into shards.
- To Toast Hazelnuts
- Place the nuts in a shallow baking pan. Bake in a 350 degree F oven about 10 minutes or until toasted. Place the warm nuts in a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.32 Kcal (1848 kJ) | ||
| Calories from fat | 297.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.11g | 51% | |
|---|---|---|---|
| Cholesterol | 104.25mg | 35% | |
| Sodium | 61.75mg | 3% | |
| Potassium | 144.12mg | 3% | |
| Total Carbs | 34.88g | 12% | |
| Sugars | 26.18g | 105% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 6.57g | 13% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.5mg | 8% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 401.49 Kcal (1681 kJ) | ||
| Calories from fat | 271.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.12g | 51% | |
|---|---|---|---|
| Cholesterol | 94.84mg | 35% | |
| Sodium | 56.18mg | 3% | |
| Potassium | 131.11mg | 3% | |
| Total Carbs | 31.73g | 12% | |
| Sugars | 23.82g | 105% | |
| Dietary Fiber | 2.01g | 9% | |
| Protein | 5.97g | 13% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.3mg | 8% | |
| Calcium | 50.3mg | 6% | |
* 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.
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