Subj : 6/1 Hazelnut Cake Day - 5
To   : All
From : Dave Drum
Date : Wed May 31 2023 17:54:11

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Chocolate Hazelnut Cake
 Categories: Cakes, Desserts, Nuts, Chocolate
      Yield: 8 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  (120 g) gluten free flour
           - blend
    1/2 c  Fine ground hazelnuts;
           - unsalted
      2 ts Baking powder
    1/4 ts Kosher salt
      4 tb Unsalted butter; room temp
      1 c  Sugar
      2 lg Eggs
    1/2 c  Chopped hazelnuts unsalted

MMMMM---------------------CHOCOLATE FROSTING--------------------------
      2 oz Semisweet baking chocolate
  1 1/2 tb Unsalted butter
      2 tb Coffee or espresso
      1 tb Frangelico
 
  FOR THE CAKE: Set oven @ 350ºF/175ºC.
  
  Generously grease an 8" round cake pan (can use a 9 inch
  round cake pan if that's what you have) with butter.
  Coat the pan with some gluten free flour blend to
  prevent sticking.
  
  Place 1/2 cup of unsalted hazelnuts in a food processor
  and pulse until they are finely ground. Alternately, you
  can place the hazelnuts in a plastic Ziploc bag and
  pound with a rolling pin if you don't have a food
  processor.
  
  In a mixing bowl, combine 1 scant cup gluten free flour
  blend (this equals 120 grams and can be measured with a
  kitchen scale), 1/2 cup finely chopped hazelnuts, 2 tsp.
  baking powder, and 1/4 tsp. kosher salt. Mix all of
  these ingredients together.
  
  In a separate bowl, cream 4 Tbsp. of room temperature
  unsalted butter and 1 cup of sugar using a hand mixer or
  the whisk attachment of a Kitchen Aid stand mixer until
  the mixture is light and fluffy.
  
  Add 2 eggs to the butter and sugar mixture one at a
  time, mixing until the mixture is light and fluffy after
  each egg is added.
  
  Fold the flour mixture into the egg mixture a little at
  a time. Add some of the flour, mix together, and repeat
  until it is completely combined. The batter is thick and
  dense.
  
  Spread the batter evenly in pan and bake for 35 minutes
  or until toothpick comes out clear. Remove from oven and
  allow to cool completely.
  
  FOR THE CHOCOLATE FROSTING: Brew one cup of coffee or
  espresso and allow to cool.
  
  Heat a small amount of water in a double boiler (the
  water should be hot, but not boiling). Place 2 oz. of
  semisweet baking chocolate in the boiler and allow to
  melt, stirring the chocolate with a spatula to prevent
  burning.
  
  Add 1 1/2 Tbsp. unsalted butter to the chocolate and
  stir until the butter has melted and incorporated into
  the chocolate. Pour the chocolate mixture into a bowl
  and allow to cool.
  
  Once the chocolate has cooled, beat the mixture with a
  hand mixer or the whisk attachment of a Kitchen Aid
  stand mixer until smooth. This may take a few minutes.
  
  Add 2 Tbsp. of cooled coffee and 1 Tbsp. Frangelico
  liqueur to the mixture. Continue to beat with a mixer
  until it is spreadable.
  
  Remove cake from pan and place on a cake platter or
  large plate (you may need to run knife along sides of
  pan to remove). Spread the chocolate frosting evenly
  over the top of the cooled cake.
  
  Add 1/2 cup roughly chopped unsalted hazelnuts on top of
  the cake.
  
  RECIPE FROM: https://www.therusticfoodie.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Eat what you like and let the food fight it out inside." -- Mark Twain

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