MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Chocolate Hazelnut Cake
Categories: Cakes, Desserts, Nuts, Chocolate
Yield: 8 servings

MMMMM----------------------------CAKE---------------------------------
1 c (120 g) gluten free flour
- blend
1/2 c Fine ground hazelnuts;
- unsalted
2 ts Baking powder
1/4 ts Kosher salt
4 tb Unsalted butter; room temp
1 c Sugar
2 lg Eggs
1/2 c Chopped hazelnuts unsalted

MMMMM---------------------CHOCOLATE FROSTING--------------------------
2 oz Semisweet baking chocolate
1 1/2 tb Unsalted butter
2 tb Coffee or espresso
1 tb Frangelico

FOR THE CAKE: Set oven @ 350ºF/175ºC.

Generously grease an 8" round cake pan (can use a 9 inch
round cake pan if that's what you have) with butter.
Coat the pan with some gluten free flour blend to
prevent sticking.

Place 1/2 cup of unsalted hazelnuts in a food processor
and pulse until they are finely ground. Alternately, you
can place the hazelnuts in a plastic Ziploc bag and
pound with a rolling pin if you don't have a food
processor.

In a mixing bowl, combine 1 scant cup gluten free flour
blend (this equals 120 grams and can be measured with a
kitchen scale), 1/2 cup finely chopped hazelnuts, 2 tsp.
baking powder, and 1/4 tsp. kosher salt. Mix all of
these ingredients together.

In a separate bowl, cream 4 Tbsp. of room temperature
unsalted butter and 1 cup of sugar using a hand mixer or
the whisk attachment of a Kitchen Aid stand mixer until
the mixture is light and fluffy.

Add 2 eggs to the butter and sugar mixture one at a
time, mixing until the mixture is light and fluffy after
each egg is added.

Fold the flour mixture into the egg mixture a little at
a time. Add some of the flour, mix together, and repeat
until it is completely combined. The batter is thick and
dense.

Spread the batter evenly in pan and bake for 35 minutes
or until toothpick comes out clear. Remove from oven and
allow to cool completely.

FOR THE CHOCOLATE FROSTING: Brew one cup of coffee or
espresso and allow to cool.

Heat a small amount of water in a double boiler (the
water should be hot, but not boiling). Place 2 oz. of
semisweet baking chocolate in the boiler and allow to
melt, stirring the chocolate with a spatula to prevent
burning.

Add 1 1/2 Tbsp. unsalted butter to the chocolate and
stir until the butter has melted and incorporated into
the chocolate. Pour the chocolate mixture into a bowl
and allow to cool.

Once the chocolate has cooled, beat the mixture with a
hand mixer or the whisk attachment of a Kitchen Aid
stand mixer until smooth. This may take a few minutes.

Add 2 Tbsp. of cooled coffee and 1 Tbsp. Frangelico
liqueur to the mixture. Continue to beat with a mixer
until it is spreadable.

Remove cake from pan and place on a cake platter or
large plate (you may need to run knife along sides of
pan to remove). Spread the chocolate frosting evenly
over the top of the cooled cake.

Add 1/2 cup roughly chopped unsalted hazelnuts on top of
the cake.

RECIPE FROM: https://www.therusticfoodie.com

Uncle Dirty Dave's Archives

MMMMM

... "Eat what you like and let the food fight it out inside." -- Mark Twain

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