The best delicious Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze recipe today!
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-CAKE BATTER-
1 1/2 c Whole hazelnuts; about 6 to
-7 ounces
8 oz Semisweet chocolate; cut
-into 1/4-inch
; pieces
16 tb Unsalted butter; (2 sticks)
1 c Sugar; divided
8 Eggs; separated
1 c All-purpose flour
1/4 ts Salt
-CHOCOLATE GLAZE-
1/3 c Water
1/3 c Light corn syrup
1 c Sugar
8 oz Semisweet chocolate; cut
-into 1/4-inch
; pieces
Set a rack in the middle level of the oven and preheat to 350 degrees.
Butter a 12-cup Bundt pan and flour the buttered surface, shaking out
the excess.
Place hazelnuts in the bowl of a food processor fitted with the steel
blade and pulse continuously until finely ground.
Bring a small pan of water to a boil and remove from heat. Place
chocolate in a heatproof bowl and set over the pan of water, stirring
occasionally, until melted. Remove bowl from pan and set aside.
In a large mixer bowl beat the butter and 1/2 cup of the sugar until
soft and light. Beat in the chocolate and scrape bowl and beater(s).
Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir
in the ground hazelnuts and the flour by hand.
In a clean, dry mixer bowl, whip the egg whites with the salt on
medium speed, until they are frothy. Continue whipping the egg whites
until they are white and opaque, and beginning to hold their shape
when the beater(s) are lifted. Increase the speed and gradually whip
in the remaining 1/2 cup sugar, continuing to whip the egg whites
until they hold a soft, glossy peak.
Stir a quarter of the egg whites into the batter to lighten it, then
fold in the remaining egg whites with a rubber spatula, continuing to
fold until no streaks of egg white remain. Scrape the batter into the
prepared pan.
Bake the cake about 35 to 45 minutes, until it is well risen and a
toothpick or skewer inserted between the edge of the pan and the
central tube emerges clean. Place a rack on the pan and invert cake
and pan to rack to cool. Remove pan after 5 minutes and allow cake to
cool.
For glaze, combine water, corn syrup and sugar in a saucepan and stir
well to mix. Place over low heat and bring to a boil, stirring
occasionally to dissolve sugar. Remove from heat and add chocolate.
Swirl pan so that chocolate is submerged in hot syrup, then allow to
stand 2 minutes. Whisk glaze smooth.
Before glazing cake, cut a disk that will fit under the cake from
stiff corrugated cardboard. Cut a hole in the canter corresponding to
the central tube in the cake pan. Slide the cardboard under the cake
and place it on a rack over a jelly roll pan. Pour glaze from pan
onto highest point of cake, all around, allowing glaze to drip down
outside and center of cake. Let glaze dry before moving cake.
Yields
1 servings
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