Recipe

Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze Recipe

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Ingredients

8 oz semisweet chocolate, cut into 1/4-inch pieces .
8 eggs, separated .
1 c all-purpose flour .
1/3 c water .
1 c sugar, divided .
1/3 c light corn syrup .
16 tbsps unsalted butter .
1/4 tsp salt .
Glaze .
8 oz semisweet chocolate, cut into 1/4-inch pieces .
1 c sugar .
1 1/2 c hazelnuts, about 6 to 7 oz

Directions

Step #1 Set a rack in the middle level of the oven & preheat to 350 degrees.
Step #2 Butter a 12-c Bundt pan & flour the buttered surface.
Step #3 shaking out the excess.
Step #4 Place hazelnuts in the bowl of a food processor/blender fitted with the steel blade & pulse continuously until finely ground.
Step #5 Bring a small pan of water to a boil & remove this from heat.
Step #6 Place chocolate in a heatproof bowl & set over the pan of water, stirring every once in awhile,until melted.
Step #7 Remove bowl from pan & set aside.
Step #8 In a large mixer bowl beat the butter & 1/2 c of the sugar until soft & light.
Step #9 Beat in the chocolate & scrape bowl and.
Step #10 beater(s).
Step #11 Beat in the egg yolks, one at a time.
Step #12 Scrape bowl & beater(s).
Step #13 Stir in the ground hazelnuts & the flour by hand.
Step #14 In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy.
Step #15 Continue whipping the egg.
Step #16 whites until they are white & opaque, & beginning to hold their shape when the beater(s) are lifted.
Step #17 Increase the speed & slowly whip in the remaining 1/2 c sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
Step #18 Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula,.
Step #19 continuing to fold until no streaks of egg white remain.
Step #20 Scrape the batter into the prepared pan.
Step #21 Bake the cake about 35 to 45 mins, until it is well risen & a toothpick or skewer inserted between the edge of the pan & the.
Step #22 central tube emerges clean.
Step #23 Place a rack on the pan & invert cake & pan to rack to cool.
Step #24 Remove pan after 5 mins & allow cake to cool.
Step #25 For glaze, mix water, corn syrup & sugar in a saucepan & stir well to mix.
Step #26 Place over low heat/flame & bring to a boil, stirring every once in awhile to dissolve sugar.
Step #27 Remove from heat & add chocolate.
Step #28 Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 mins.
Step #29 Whisk glaze smooth.
Step #30 Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard.
Step #31 Cut a hole in the canter corresponding to the central tube in the cake pan.
Step #32 Slide the cardboard under the cake & place it on a rack over a jelly roll pan.
Step #33 Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip.
Step #34 down outside & center of cake.
Step #35 Let glaze dry before moving cake.
Enjoy the Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze recipe

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Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze Recipe

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