This is a spectacular cake and you will be more than delighted to serve it on a special occasion. It looks amazing! Smells incredible and of course it is delish! (Would I lie to you?)
Hazelnuts and chocolate are a match made in heaven and this cake is full of both, it is moist because of the eggs and sour cream and to be honest if you wanted to make it gluten free you could sub in cornflour for the very small amount of regular flour that is in this cake! Enjoy some baking today!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 6 eggs, separated
- 1 Pinch cream of tartar
- 120 Grams Chocolate dark, broken into pieces BUY
- 320 Grams roasted hazelnuts
- 200 Grams Unsalted Butter BUY
- 200 Grams Raw Caster Sugar BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 90 Grams Bakers or Strong Flour or cornflour to go gluten free BUY
- 300 Grams Sour Cream
- 300 Grams raspberries or strawberries to garnish
- Icing sugar or cocoa to dust
Preheat oven to 160ºC. Grease and flour a 25cm ring tin.
Place egg whites and cream of tartar into Thermomix bowl and whip 6 min/Butterfly/50ºC/speed 3/MC off until peaks form. Remove Butterfly, set aside egg mix.
Place chocolate and nuts into Thermomix bowl and mill 10 sec/speed 8.
Add butter, sugar and vanilla into Thermomix bowl and mix 1 min/speed 4, scraping down sides of bowl if necessary.
Add egg yolks one at a time through lid onto rotating blades and incorporate 1 min/speed 4.
Add flour and sour cream and mix 20 sec/speed 6.
Add the egg whites and mix 3 sec/speed 6. Finish incorporating egg whites with the spatula.
Pour into prepared tin.
Bake for 45-50 minutes then leave to cool completely in tin. Tip out onto serving plate, top with berries and dust with icing sugar or cocoa.