Hazelnut is my favourite nut, and the combination of this whole nut with Dark Chocolate is ultimate. Its simply a mouth-watering explosive combination that is hard to top.
2 large eggs, separated
60 gms icing sugar
100 gms dark chocolate
75 gms unsalted butter
8 gms plain flour
50 g hazelnut, toasted & skinned & powdered
1 tsp rum (optional)
1/4 tsp Coffee Powder (optional)
pinch of salt
Preheat oven to 180C & line a 6" square loose base pan with parchment paper.
In a large bowl, whip the egg yolks & sugar until light & creamy
Add melted chocolate, mix well.
Gently fold in the flour, hazelnuts, rum & melted butter.
In another large bowl, whip up egg whites, fold 1/3 into the chocolate batter.
Fold in the remaining eggs whites & pour into the prepared pan & bake for 15 min.
60 g sugar
25 hazelnuts, toasted & skinned
Gently insert pointed end of a long wooden skewer or a tooth pick into the side of each hazelnut.
In a saucepan, caramelise the sugar.
Dip a skewered hazelnut into the caramel, letting excess to drip back into the pan.
When dripping caramel becomes a thin string, Let stand until caramel string has hardened.
Repeat with remaining hazelnuts.
If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.