I have always been a person who has experimented with personal style. Not always very successfully but I have tried. I remember when much younger I went through a phase of refusing to wear matching socks. We are not talking laziness about finding two matching socks, because heaven knows my socks were always paired rolled and in the appropriate drawer…thanks Mutti. No I carefully matched, mismatching socks to my outfit. I assume this came from some American TV show and I adopted it in an attempt to be different and cool. I clearly failed to understand that cool in child world means fitting in.
As I went through my early teen years I adopted a more refined grunge look. Accessories formed a large part of this particular look. Long layered skirts and dresses with asymmetric hats and doc martens. Of course puberty put an end too this experimentation. It is truly disappointing to realise that floating hippie dresses don’t mix well with boobs and bums 😦 However in all of this experimenting I continue to claim I had a tendency towards trying to add a classic component to any current fashion trend. I now understand that no matter how much I marvel at some girl’s ability to look positively gorgeous in rolled up boyfriend jeans with high heels and a imitation Chanel jacket. I will simply look like a deranged escapee from the Salvation Army store. So I stick with classics with a twist of colour or pattern.
This cake to me is the perfect mix of a classic rejigged. ‘How passe!’ you exclaim flourless chocolate cake..it has all been done before. Yes indeed it has…. and this version may not be entirely cutting edge, but it is a classic flourless cake with the twist of hazelnut meal. In the same way that mismatched socks represented my attempt at being fashion forward in my youth, I will happily have my current tastes defined by this cake. Classic, decadent and a little boozy and so is the cake 😉
Chocolate and Hazelnut cake
adapted from Donna Hay recipe for Chocolate and Pecan cake featured in Issue 69 Donna Hay Magazine
- 350 gms dark chocolate (at least 70% cocoa)
- 150 gms unsalted butter cubed
- 6 eggs seperated
- 2 tablespoons brandy
- 1 2/3 cups of hazelnut meal
- 1 tsp of vanilla paste
- 1 cup if brown sugar
- cocoa for dusting
1. Preheat an oven to 160 degrees. Line and grease a 22 cm spring formed tin
2. Break the chocolate into a bowl with the butter and place into a microwave on 80% power at 40 second intervals until melted.
3. Beat egg yolks vanilla and 1/2 cup of sugar for 1 minute and then add brandy, chocolate/butter mix and the hazelnut meal mixing until it is all combined. Put this chocolate hazelnut mixture aside
4. Beat the egg whites in a seperate bowl adding the remaining sugar one tablespoon at a time.
5. Add 1 half of the beaten egg whites to the chocolate hazelnut mix beating in with a wooden spoon to loosen the chocolate mixture and then fold in the second half of the beaten egg whites.
6. Pour the stiff mixture into the tin and then bake for 1 hour and 10 minutes 10 1 hour and 25 minutes or until the top is crisp the sides have come away for the edge. there will still be a slight wobbly in the middle when you shake the pan.
7. Allow the cake to cool in the time before removing. (i did not do this and ended up with a crack in my cake. What can i say i am impatient)
8. Serve with berries and cream