Problem #1. The recipe called for ground hazelnuts. Do you think I could find ground hazelnuts anywhere? Resorted to processing whole hazelnuts in the food processor, they ended up small pieces rather then a fine powder. Not that big a problem, but the texture could be better..
Problem #2. How do you fold egg whites into a thick chocolate, sugar, egg, butter and hazelnut batter? The technique escapes me.
Problem #3. Cake tin too big. The recipe calls for a deep 20cm springform tin, mine is a 24cm shallower tin. Looks like another trip to the kitchenware shop.
Problem #4. It is very rich. Had 2 pieces, the first a good sized portion, for the second I thought I could get away with a smaller 5cm wedge. Nup. Best consumed in very small slices.
Anyway, will soldier on.
Here's the recipe as it stands, courtesy of Australian Woman's Weekly Great Casual Cookbook (one of those thickish softcover books which sell at the newsagents).
1/3 cup cocoa powder
1/3 cup hot water
150g dark chocolate, melted
150g unsalted butter, melted
1 1/3 cups brown sugar
1 cup hazelnut meal
4 eggs separated
Preheat oven to moderate, 180C
Grease deep 20cm springform pan, line base and sides with paper
Combine cocoa and water in a bowl, sit until smooth. Add melted chocolate and butter, sugar and hazelnut meal. Stirr in egg yolks one at a time, stirring well after each addition.
Beat egg whites in a bowl until soft peaks. Fold into chocolate mixture
Pour mixture into prepared pan, and bake in moderate oven for about 1.25 hours
Serve dusted with cocoa powder, berries and a dollop of cream (if you are game)
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