This delicious Italian dessert is chocolatey, nutty and rich. It's perfect for an afternoon tea during the cooler days.
Serves: 8–10
INGREDIENTS
200 grams hazelnuts, roasted and skins rubbed off
200 grams butter, chopped
200 grams dark 70% cocoa chocolate, chopped
5 eggs, separated
200 grams caster sugar
finely grated zest 1 orange
METHOD
Preheat the oven to 180ºC. Grease and fully line a 24 cm loose bottom cake tin with baking paper.
Chop the nuts finely but leave them with a little texture.
Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Set aside to cool.
Beat the egg yolks and sugar in a bowl until light and fluffy. Put the egg whites in another bowl and whisk to soft peaks. Using a large metal spoon fold the cooled chocolate, hazelnuts and orange zest into the egg yolks then fold in the egg whites.
Pour into the tin and bake for 30 minutes or until a crust forms and a skewer inserted into the centre of the cake comes out with moist crumbs attached, but not uncooked mixture.
Cool completely before removing the cake from the tin. Dust with icing sugar to serve.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!