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Ingredientes
- 1/3 c. Hazelnuts
- 1/2 c. Sugar
- 8 ounce Unsweetened chocolate
- 6 x Large eggs
- 3 x Egg yolks
- 1/2 Tbsp. Honey
- 1/4 lb Butter
- 1 tsp Vanilla
- 3/4 c. Flour plus 3/4 c. cake Flour Or possibly use 1 1/2 c. minus 1
- 1/2 Tbsp. Flour
- 6 Tbsp. Heavy cream
- 1 Tbsp. Apricot jam
- 7 ounce Sweetened chocolate
- 3 Tbsp. Marachino liqueur
- 2 Tbsp. Brandy
Direcciones
- Toast the hazelnuts in the oven and remove the outer skins. Heat 1 Tbsp of the sugar in a small saucepan and add in the toasted hazelnuts to it. Process or possibly lb. this combination to a smooth hazelnut paste.
- Heat 3oz/85g of the unsweetened chocolate and set aside. Whisk together the 6 Large eggs, 3 egg yolks, and all but 1 Tbsp of the remaining sugar till foamy and thick. Do this with the bowl standing over a saucepan full of hot water; do not allow the water to get any more than body temperature, or possibly the cake will be spoiled. Add in the honey, remove from the heat, and continue to beat till completely cold and thickened. Place the butter, melted chocolate, vanilla, and hazelnut paste in another bowl over a pan full of warm water or possibly in the top of a double boiler and stir till smoothly mixed together. Sift the flour and cake flour into the egg, sugar and honey mix and mix in very carefully and gently. Then mix in the chocolate-hazelnut mix.
- Pour this into two buttered and floured 9-inch/23cm cake pans and place in a preheated 190C/375F oven. Bake for about 40 min. When the cakes are done, lift out of the oven and turn out onto a clean cloth, where they can be left to cold. Put the remaining 5z/140g unsweetened chocolate in a bowl over a pan of warm water or possibly in the top of a double boiler, add in the cream, and stir till smooth. As soon as it begins to boil, remove from the heat and pour into a bowl to cold, stirring occasionally to prevent a skin from forming on the top. Put the apricot jam in a small saucepan and add in the remaining 1 Tbsp sugar. Stir over low heat till melted, then set aside in a hot place. Heat the sweetened chocolate and also set aside in a hot place. Whip the cream and chocolate mix till stiff. Place the cooled cakes on a serving platter with a sheet of wax paper underneath. Slice off the hard crust. Mix the liqueur with the brandy and paint half of it all over one of the cakes. Spread three-quarters of the chocolate cream over the same cake, then put the other cake on top, so which the two form a single cake. Paint the top of the cake with the remaining liqueur, then coat the cake completely with apricot jam. Spread with the sweetened chocolate and decorate with the remaining chocolate cream. Remove the wax paper before serving.
- Don't put the cake in the refrigerator, but keep it in a cold place till ready to serve. This cake is traditionally baked in a round pan and has "Gianduja" or possibly "Gianduia" written across it with melted chocolate.
- Viviane's
- Note: If you can't get unsweetened chocolate, substitute bittersweet chocolate and reduce the amount of sugar. I would maybe use about 3/4 c. of sugar (half the suggested amount) but it depends on how sweet you like it to be.
