<p>This rich cake leverages a classic dessert pairing from northern Italy: chocolate and hazenuts, with Dried Plum Purée deepening the chocolate’s decadence.</p>
<p>This rich cake leverages a classic dessert pairing from northern Italy: chocolate and hazenuts, with Dried Plum Purée deepening the chocolate’s decadence.</p>
Ingredients

    340 g / 12 ounces bittersweet chocolate

    170 g / 6 ounces unsalted butter, cubed

    140 g/ 1/2 cup Dried Plum Purée

    130 g / 1 cup hazelnut flour

    35 g / 1/4 cup tapioca flour

    4 g / 1 teaspoon salt

    6 large eggs

    180 g / 1 cup demerara sugar

    10 g / 2 teaspoon vanilla

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Instructions

    Preheat the oven to 350F. Lightly butter four 11.4-cm / 4.5-inch springform pans or one 23-cm /9-inch cake.

    In a double boiler, melt the chocolate and butter together, stirring occasionally. Remove from heat and stir well. Stir in the puree.

    In a bowl, whisk together the hazelnuts, tapioca flour, and salt. In a separate, larger bowl, whisk together the eggs and sugar until evenly blended. Whisk the chocolate mixture into the eggs and sugar gradually, then continue to whisk until smooth. Stir in the hazelnut mixture

    Pour the batter into the prepared pans. Bake for 25 minutes for small cakes or 40 minutes for a single cake or until the cakes are set on the sides (they may still be soft in the center) and the top is dry to the touch.

    Cool completely on wire racks completely before removing the pans.

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