Recipe

Tuscan Hazelnut Truffle Cake Recipe

Add Step-by-Step Photos	Wrigggit / All my dishes 1 year, 2 months ago This lovely rich cake comes form the restaurant Scacciapensieri in Cecina, Tuscany. Eat it and weep.... Prep:20m Cook:60m Servings:8	Wrigggit
	impressive smooth velvety chocolate decadent

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Ingredients

250g 70% chocolate

120g unsalted butter

200g shelled hazelnuts, or ground almonds

6 tbs demerara sugar

150ml dark rum or non alcoholic berry syrup

4 eggs

250ml double cream

Directions

If you are using shelled hazelnuts, preheat oven to 200deg C.

Grease base of a 16cm springform tin. Line with paper and re-grease.

Roast hazelnuts in oven for 10 mins- pulse/chop until finely ground. If you are using ground almonds- skip this step!

Turn oven off!

Melt butter in a small, thick bottomed saucepan, add sugar and lightly boil to caramelise.

Add the hazelnuts/almonds, stir until nuts begin to stick together- about 2-3 mins.

Whilst warm, spread this mixture into the base of the tin.

Break the chocolate into small pieces and melt with the rum/syrup in a bowl over simmering water. Cool.

Separate the eggs. Beat egg yolks til pale. Stir into the chocolate then slowly add the cream. The mixture will thicken immediately..

Spoon into cake tin and leave to set for one hour in the fridge.

To remove from the tin, soak a cloth in hot water and wrap it around the tin for 1 min to slightly melt the edges. Unclip the springform. Carefully slide the cake off the base on to a cake plate.

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