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Tuscan Hazelnut Truffle Cake Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 1

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  • joe1155 15 years ago
    This sounds delicious. Not really a cake, though. More like a chocolate praline.
    Was this review helpful? Yes Flag

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