I used to have my boss’s entire phone book in my head. Back when I was a graphic designer + personal assistant + office administrator. I used to be able to memorise entire course books fitted with all the comma’s and periods in all the right places. That was way back when I was in high school.
Today, is a completely different story though and I am bummed about it just as much as I laugh about it. The last couple of months I’ve left my bag hanging out on my bike. With my wallet. My phone. Everything! For hours and hours. I always come back to it intact. Nothing ever missing. Either I live in an extremely safe city or I have the best guardian angel. I like to believe the former… That said, it is also a terrifying feeling when you lose that kind of control. I am told its something that happens in your 40′s. I don’t even feel 40. I think I stopped growing mentally after 18! I’m like a big kid losing her memory. Hehe.
I also nearly forgot that my blog turned the big one! “Nearly” forgot. All hope is not lost! I had to make a chocolate something to celebrate. I saw two different hazelnut cake recipes in quick succession and since I believe in signs, this one seemed clear enough to me. That, and the fact that I had very little time to get a post in before the month turned to October.
What an amazing cake. With a gooey middle and caramelised hazelnuts. As long as I remember how to make this cake, I don’t much care if I forget everything else!
CHOCOLATE CAKE WITH CARAMELISED HAZELNUTS (adapted from allerhande + here)
100 grams almond flour
400 grams dark chocolate (I used 69%), broken into chunks
200 grams butter
50 grams hazelnuts
8 eggs, separated
150 grams brown sugar
100 grams regular sugar (for the caramelised hazelnuts)
200 ml cream
200 grams dark chocolate
Preheat the oven to 170°C/340°F. Butter and flour a 9 inch springform.
Heat the butter in a pan till completely melted. Take off the fire and add the chocolate. Stir to melt the chocolate. Set aside.
Place the hazelnuts on a baking tray and roast in the oven for around 10 minutes. Set aside to cool. Let the oven stay on.
Separate the eggs. Whip the yellows with the brown sugar till its light and fluffy. Around 8-10 minutes. Whip the egg whites till they are shiny and form peaks. Takes around 4-5 minutes.
Add the almond flour to butter + chocolate mix and fold in with the yellow of the eggs and brown sugar mixture. Gently fold in the egg whites.
Pour batter into the springform and place in the oven for 30-35 minutes. The center will be gooey. That’s ok!
Cool for at least an hour.
For the caramelised hazelnuts, in a pan, heat the plain sugar till melted. Add the hazelnuts and stir for around 2-3 minutes. Turn over on a sheet of baking paper and let cool.
For the mousse chocolate ganache, heat 100 ml cream till it comes to a boil. Turn of the heat and add the chocolate. Stir to melt the chocolate and mix into the cream. Take the rest of the cream and whip to form stiff peaks. Fold in with the chocolate mixture. Put in the refrigerator for around 30 minutes.
Once the cake is completely cool, slap on the mousse. No need to be neat! Sprinkle on the hazelnuts.
This is an incredibly rich cake and in my opinion tastes better a day after you make it.