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- Serves 10
A recipe from my Czech grandmother. We called it Panama Cake, when it sits proudly on top of a cake board, it resembles a Panama Hat!. The recipe is unusual as it is more of a souffle recipe than a sponge, with no flour at all. Delicious but rich with the 12 eggs you need to make it!
- 150g caster sugar
- 90g good quality dark chocolate
- 150g whole hazelnut kernels
- 8 large eggs
- FILLING & ICING
- 150g caster sugar
- 60g good quality dark chocolate
- 150g unsalted butter
- 4 large egg yolks.
- 100g chopped blanched almonds or whole, skinned hazelnut kernels.
- STEP 1Grate the chocolate, then the hazelnut kernels. I use a rotary microplane grater.
- STEP 2Split the eggs into yolks and egg whites, taking care not to leave any egg yolk in the egg whites.
- STEP 3Line two 20cm baking tins with baking parchment.
- STEP 4Preheat the oven to 160C / fan 140 / gas 3
- STEP 5Beat the egg whites until very stiff.
- STEP 6Then beat the yolks and sugar together before gently mixing them together, avoiding breaking down the egg white foam as much as possible using a metal spoon.
- STEP 7Add the grated hazelnuts and chocolate with the metal spoon.
- STEP 8Bake for around 1 hour and leave to cool completely.
- STEP 9Put the chopped almonds (or whole hazelnuts) in a small pan with a lid and roast over the hob until nicely browned. Leave to cool.
- STEP 10Melt the chocolate either using a bain-marie, or carefully in a microwave.
- STEP 11Beat together the softened butter, sugar and egg yolks and then incorporate the chocolate. The mix is ready when light and fluffy.
- STEP 12Place one cake onto a cake base, then cover with a third of the icing mixture.
- STEP 13Place the other on top, and use the rest of the icing to cover the top and sides.
- STEP 14Once fully covered, cover the top with the roasted nuts.