Name: Chocolate nut cake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 12
Ingredients: Ganache; 1/3 cup cream; 300 gram dark chocolate; Candied pecans; 1 cup caster sugar; 1/4 cup water; 1/2 cup pecan halves; 400 gram quality dark chocolate, chopped; 100 gram butter, chopped; 1/2 teaspoon sea salt; 7 eggs; 1 cup brown sugar; 300 gram packet hazelnut meal; 1 tablespoon amaretto, whisky or galliano; 1 teaspoon baking powder

Ingredients

Ganache

1/3 cup cream

300 gram dark chocolate

Candied pecans

1 cup caster sugar

1/4 cup water

1/2 cup pecan halves

400 gram quality dark chocolate, chopped

100 gram butter, chopped

1/2 teaspoon sea salt

7 eggs

1 cup brown sugar

300 gram packet hazelnut meal

1 tablespoon amaretto, whisky or galliano

1 teaspoon baking powder

Method

Chocolate nut cake

1.Preheat oven to moderate, 180°C. Grease and line a 24cm round cake pan with baking paper.

2.Place chocolate, butter and salt in a heatproof bowl over a saucepan of simmering water. Stir 3-4 minutes, until melted. Set aside to cool 5 minutes.

3.In a large, heatproof bowl, whisk eggs and sugar together until well combined. Place over a bowl of simmering water and continue whisking 3-4 minutes, until thick and pale.

4.Fold melted chocolate mixture into egg mixture. Then fold in hazelnut meal, liquor and baking powder.

5.Pour mixture into pan. Bake 50-55 minutes, until cooked when tested with a skewer (when inserted in the centre it should come out with a few moist crumbs).

6.Cool completely in pan before transferring to a wire rack. Meanwhile, make ganache and candled pecans.

7.Spread ganache over top and sides of cooled cake. Then decorate with candied pecans, as shown.

Ganache

8.Heat cream in a heatproof bowl over a saucepan of simmering water until almost boiling. Add chocolate, stirring until melted and smooth.

9.Chill 20 minutes, or until of spreading consistency.

Candied pecans

10.Line an oven tray with baking paper.

11.Combine sugar and water in a saucepan. Stir over low heat, without boiling, until sugar dissolves. Increase heat to medium and bring to the boil. Simmer, without stirring, 6-8 minute, until just beginning to turn golden.

12.Using tongs, dip each pecan in toffee. Transfer to tray, letting toffee drip and spread into irregular patterns. Allow to set at room temperature.

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Ingredients

Method

Chocolate nut cake

Ganache

Candied pecans

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