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It’s true that I hate cooking. But I love baking.
Cooking seems all kitchen histrionics and flailing arms - a dollop of this a bit of that. All too stressful. I love baking because it’s measured and precise. I spend 3-4 hours a day refining my methods and trying new recipes. Or maybe a twist on one I’ve picked up. Each week I’ll share one of our favourites.
This is my most requested cake. So easy to make and gets rave reviews every time. Try serving with vanilla ice cream and raspberries. It will last up to three days if kept in the fridge and tastes even better next day.
Ingredients:
250g Unsalted Butter
300g Dark Chocolate
365g Light Brown Sugar (Muscovado)
135g Ground Hazelnuts
85g Cocoa Powder
6 Eggs
1 Vanilla Pod
1 tsp Vanilla Essence
1 tsp Sea Salt
Method
Preheat oven to 180⁰C. Grease and line a 22cm, springform cake tin. Melt the butter and the chocolate in a bain-marie (or in a Pyrex bowl over a saucepan of hot water). Whisk and combine, then add the sugar, ground hazelnuts and cocoa powder. Beat the eggs then add them, the vanilla seeds, vanilla essence, and salt.
Mix everything together until well combined. Pour the batter into the prepared cake tin then bake for approximately 30 - 35 mins. When the cake is ready the top should feel hard to touch but still have a slight wobble. Remove from the oven and allow to cool.
Enjoy.
Gaby Van Clarke
