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Filling and decoration

Nutrition: per slice

  • kcal492
  • fat35g
  • saturates16g
  • carbs40g
  • sugars33g
  • fibre2g
  • protein7g
  • salt0.59g
    low
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Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. To make the cake, break up the chocolate and put in a small bowl with the coffee over a pan of water. Heat gently, stirring a little, until the chocolate has melted and you have a smooth sauce. Set aside.

  • step 2

    Beat together the butter and sugar in a large mixing bowl, using an electric hand whisk or wooden spoon, until the mixture is light and fluffy. Beat in the eggs, a little at a time. Don’t worry if the mixture curdles, it won’t affect the finished cake. Fold in the chocolate, then the hazelnuts, then sift in the flour and baking powder.

  • step 3

    Pour the mixture into the cake tin and bake for 45-55 mins, until firm to the touch. Cool in the tin for 5 mins, then turn out and cool on a wire rack.

  • step 4

    To make the filling, put the chocolate, butter, coffee and cream in a small pan and heat gently, stirring until dissolved and smooth. Remove from the heat and stir in the icing sugar. Leave to cool, then put in the fridge, stirring occasionally until it is spreadable. This will take 1-2 hrs.

  • step 5

    Slice the cake in two horizontally and put the base on a serving plate. Spread over half of the filling and scatter over half the hazelnuts. Cover with the top of the cake and spread the remaining filling over the top. Scatter the remaining hazelnuts around the top edge of the cake.

Recipe from Good Food magazine, January 2006

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.9 out of 5.9 ratings

AJL

A star rating of 5 out of 5.

I love this cake . Have cooked it a couple of times and it is delicious and great for a special occasion. I bake it for my daughter who has a dairy free diet and use a dairy free spread and dark chocolate and it works very well. I find this cake needs longer in the oven than the recipe says, but…

DEREK CRANE

I am very disappointed with this recipe....not in it's flavour ....but the timings. I have tried twice .....and failed twice...........the cooking time is 15-20 minutes to long. Both occasions I ended up with a dry sponge and very crispy round the outer sides. I have a state of the art NEFF oven…

dvinick

I tried my usual method of melting chocolate by microwaving in short bursts on defrost and found I couldn't add the coffee without it seizing. Is it possible to add essentially water to melted chocolate without this happening? I ended up wasting a lot of good chocolate before just adding the…

nintey

Can you make this cake using instant coffee? (This is all I have in my cupboard!) and what ratio of hot water coffee would I use to get the same effect as strong black coffee?

michellebogers

So yummy. Perfectly moist, and loved the filling. Topped it with caramelized almonds.

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