Skip to main content

hazelnut butter and chocolate sponge


Ingredients

100 g butter, cubed
150 sugar
1 tbsp hazelnut butter
3 eggs
250 g self rising flour
200 ml milk

60 g dark chocolate, cut into small piaces
icing sugar to dust

Beat the butter with the sugar, add the hazelnut butter and keep beating. Add the eggs, one by one, followed by half of the flour, then the milk, then the remaining flour and milk. Keep beating until light and foamy. Spoon (don't pour, just spoon delicately) inside a non stick 20 cm round baking tin, well greased with butter. Top with the chocolate (it will go down inside the cake during baking). Bake at 180° for about 25 minutes. When cold dust with icing sugar.
This cake is soft and it smells divine!

Photos by Alessandra Zecchini ©
Labels:

Comments

  1. FaithAugust 30, 2010 at 5:09 AM

    What an impressive cake! I bet it's delicious with a cup of coffee!

    ReplyDelete
  2. AlessandraAugust 30, 2010 at 8:39 AM

    Yes Faith, just perfect with coffee! :-)

    ReplyDelete
  3. Jayanthy KumaranAugust 30, 2010 at 11:41 PM

    this recipe sounds interesting and delicious too..:)

    ReplyDelete
  4. UnknownAugust 31, 2010 at 7:11 AM

    Altissima questa torta! Tutto merito del self rising flour o di qualche segreto professionale?
    Oggi ho proprio voglia di torta!
    Ilaria

    ReplyDelete
  5. RachanaAugust 31, 2010 at 8:43 AM

    Would be just perfect with a cup of coffee! Yumm!

    ReplyDelete
  6. AlessandraAugust 31, 2010 at 7:23 PM

    Ilaria, questa bisogna sbatterla tanto tanto, senza mai fermare lo sbattitore. e poi la metti nella teglia a cucchiaiate, lentamente, e non la livelli, non sbatti la teglia... insomma, non fai nulla per far scappare tutta l'aria che ci hai messo dentro montandola. E allora viene altissima e, soprattutto, on fa il vulcano!

    ReplyDelete
  7. aipiSeptember 4, 2010 at 7:43 AM

    Whooo!! hazelnuts n dark chocolate ..it has my name written all over it..yum yum !!

    US Masala

    ReplyDelete
  8. JoSeptember 5, 2010 at 10:27 PM

    This cake looks fantastic!

    ReplyDelete
  9. Giuseppina LeddaSeptember 9, 2010 at 9:04 AM

    GrandeAle! La voglio provare anche io: ha un aspetto davvero invitante...

    ReplyDelete
  10. Sweet ArtichokeSeptember 10, 2010 at 10:41 PM

    Hi!
    it is my first time on your lovely blog! So many tempting recipes :-)
    This is a beautiful cake. It looks delicious and moist. Love hazelnuts and chocolate combination: yumm!

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...
5 comments
Read more

Crema Bruciata, or Crème brûlée, with nectarines, plums and cherries

The original recipes comes from my book Sweet As... ,  my own recipe which doesn't require steam baking in the oven and includes nectarine slices. Plum slices and cherries were also added here, and the result was delicious!  In Italy we also call this  crema bruciata , but  crème brûlée  is most commonly used now as it sounds sophisticated :-). To make the crème you will need one egg yolk for each 100ml of cream and 1 tbsp of sugar, for this recipes I used 5 egg yolks (thus 500ml cream and 5 tbsp of sugar) and I filled 8 ramekins, plus I had a little left to fill three miniature ones. Of course if you don't put any fruit on the bottom you will need more crème. It is up to you how much fruit you put in, generally I just line the bottom of the ramekins with 4-5 think slices, this time I think I overdid it (thus the leftover crème) sicne stone fruit season is not long in NZ, and I wanted to use more fruit than crème! Don't use watery fruit and remo...
Post a Comment
Read more