Dark Chocolate and Hazelnut Cake with Boozy Orange Cream (serves 8)

The third recipe of our Easter series is a very moist nutty cake, perfect for indulging in over the Easter weekend after that roast lamb on Easter Sunday or as an afternoon pick-me-up on Good Friday.

The accompanying orange cream made with Cointreau gives the recipe a celebratory feel – but it would be equally as delicious with a dollop of crème fraiche or softly whipped cream or served warm with a scoop of vanilla ice-cream.

 Ingredients

For the cake:

  • 150g blanched hazelnuts
  • 150g butter
  • 150g dark chocolate (at least 70% cocoa)
  • 150g golden caster sugar
  • 4 eggs

For the boozy orange cream:

  • 300ml double cream
  • 1 large orange, zested
  • 3 tbsp icing sugar
  • 2 tbsp Cointreau

Method

  1. Pre-heat your oven to 180˚ Line the base of a 20cm (8in) spring form cake tin with parchment paper and butter the sides
  2. Separate your eggs
  3. Place your hazelnuts in a food processor or blender and blitz until fine
  4. Break up the dark chocolate and place in a heatproof bowl with the butter and the caster sugar. Set the bowl over a saucepan of cold water and slowly bring to the boil (the water shouldn't touch the bowl), stirring the mixture often until it's all melted
  5. Remove from the heat and leave to cool for 5 minutes, then stir in the egg yolks one by one, then stir in the ground hazelnuts
  6. Whisk the egg whites to stiff peaks. Fold half of the egg whites into the chocolate mixture, then when incorporated fold in the remaining half
  7. Pour the batter into the prepared cake tin and bake for 45 – 50 minutes. It's ready when a skewer inserted into the middle comes out clean. Cool completely in the tin
  8. To make the boozy orange cream, softly whisk the double cream then whisk in the orange zest, icing sugar and Cointreau
  9. Sift icing sugar over the cake and serve with the boozy orange cream

 Chocolate Brownie

About the Chef:

Em Winser, a graduate of Ballymaloe Cookery School, has worked as a chef since 2017 in top London restaurants, leading corporates and travelled the UK extensively to cook privately.

Em writes exclusively for Harvest Bundle to bring her seasonal recipes from her favourite Harvest Bundle farmers so you can enjoy the best farm fresh produce all year round. See what she’s cooking:

Em Winser
@emwinserfood

 

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