In this tempting new recipe series, we show you how easy it is to whip up an Ultimate Easter Feast using the latest kitchen appliances from Harvey Norman! On today’s menu: Chocolate and Hazelnut Cake with Espresso Ganache.
Serves 10
Prep Time 30mins
Cook Time 55mins plus cooling, chilling
Chocolate and Hazelnut Cake Ingredients
6 eggs, separated
330g raw caster sugar
180g hazelnut meal
20g Dutch-process cocoa, sieved, plus extra to serve
160g softened butter
250g dark chocolate (55% cocoa solids), melted
30ml espresso-strength coffee
Chocolate and Hazelnut Cake Espresso Ganache Ingredients
160ml pouring cream
20ml espresso-strength coffee
180g dark chocolate (70% cocoa solids), finely chopped
20ml chocolate liqueur
Chocolate and Hazelnut Cake with Espresso Ganache Method
1. Preheat oven to 180°C. Whisk egg white and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes). Gradually add 165g sugar, whisking until stiff and glossy (3-4 minutes), then fold in hazelnut meal and cocoa. Meanwhile, line base and sides of a buttered 25cm-diameter springform cake tin with baking paper, spoon hazelnut meringue mixture into prepared tin, smooth top and bake until a skewer inserted withdraws clean (15-20 minutes), then set aside.
2. Beat butter and remaining sugar in the bowl of an electric mixer until pale and creamy (4-5 minutes), then add yolks one at a time, beating well to combine. Stir in melted chocolate and coffee made with Jura E8 Automatic Coffee Machine, then pour onto meringue and bake until centre is firm (25-30 minutes). Refrigerate until firm (2-3 hours).
3. For espresso ganache, bring cream and coffee to the boil in a saucepan over medium-high heat, remove from heat, add chocolate and liqueur, stir until smooth. Pour over cake, smooth top. Refrigerate until set (1-2 hours).
4. To serve, remove cake from tin, remove paper and serve topped with raspberries.
Ultimate Easter Feast
Discover more delicious recipes for your Easter menu from our Ultimate Easter Feast series!