{"id":2140,"date":"2011-01-23T20:46:49","date_gmt":"2011-01-23T12:46:49","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2140"},"modified":"2011-02-13T20:48:47","modified_gmt":"2011-02-13T12:48:47","slug":"chocolate-and-hazelnut-celebration-cake-with-frangelico-syrup","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/chocolate-and-hazelnut-celebration-cake-with-frangelico-syrup\/","title":{"rendered":"Chocolate and hazelnut celebration cake with Frangelico syrup"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Time flies when you’re having fun!\u00a0 I recently realised that a very important date had passed without my acknowledgement.\u00a0 Just over one year ago I decided to give Food 4 Thought an online presence including my blog.\u00a0 The reason I started blogging was to not only share my cooking experiences but also in the hopes of inspiring others to spend more time in their kitchen.\u00a0 From the feedback I have received I am beginning to achieve my goal as more readers\u00a0use my recipes, ask questions and send\u00a0great comments.\u00a0<\/p>\n

Acknowledging such an auspicious occasion called for something decadent, delicious and completely celebratory.\u00a0 I knew that I wanted to use dark chocolate and Frangelico and to make some kind of cake.\u00a0 So on went my thinking cap and my research hands went to work.<\/p>\n

What evolved was a deliciously moist, rich cake that is fit for any celebration.<\/p>\n

I’ve loved every minute of sharing my cooking, eating and travel experiences and have learnt so much from some incredible people.\u00a0 Thank you all!<\/p>\n

chocolate and hazelnut\u00a0celebration <\/span>cake\u00a0(recipe\u00a0by Fiona from Food 4 Thought)\u00a0\u00a0\u00a0
\nserves 10<\/span><\/p>\n

Ingredients
\n<\/span>295g (10\u00bdozs) peeled and toasted hazelnuts\u00a0
\n365g (13ozs) plain flour
\n2\u00bd teaspoons baking powder\u00a0\u00a0
\n50g (1\u00beozs) Dutch cocoa powder\u00a0
\n6 large eggs, at room temperature\u00a0
\n450g (1lb) caster (superfine) sugar
\n295g (10\u00bdozs) unsalted butter, melted and cooled\u00a0
\n120ml (4flozs) milk\u00a0\u00a0
\n75ml (3flozs) Frangelico\u00a0\u00a0\u00a0
\n95g (3\u00bdozs) dark chocolate, minimum 70% cocoa solids, finely chopped
\nsyrup<\/em>\u00a0
\n110g (\u00bd cup or \u00bclb) caster\u00a0(superfine) sugar
\n100ml (3\u00bdfloz)\u00a0Frangelico\u00a0
\n25ml (1floz)\u00a0hot water\u00a0\u00a0\u00a0
\ntopping<\/em>
\n1 level teaspoon cocoa powder\u00a0
\n1 level teaspoon icing sugar\u00a0\u00a0<\/p>\n

Preparation
\n<\/span>
\nPreheat the oven to 180\u00b0C (350\u00b0F\/Gas Mark 4).\u00a0 Butter and lightly flour the sides of a\u00a025.5cm (10 inch) round loose-bottomed springform cake tin, line\u00a0the base of the tin with parchment paper.\u00a0<\/p>\n

Using an electric mixer beat the eggs and\u00a0sugar for about 10 minutes until very thick and mousse-like.\u00a0 Meanwhile, put the hazelnuts, flour, baking powder and cocoa\u00a0in the large bowl of a food processor and blitz until\u00a0finely grind.\u00a0 In a separate bowl or jug\u00a0whisk together\u00a0the butter, milk and 25ml (1floz) of the Frangelico.<\/p>\n

Once the eggs and sugar are ready lightly fold in the whisked butter mixture using a large metal spoon.\u00a0 Then repeat with the nut-flour mixture.\u00a0 Finally, fold in the chocolate.<\/p>\n

Pour the mixture into the prepared tin, smooth the top\u00a0and bake on the middle shelf of the oven for 50-60 minutes,\u00a0or when a fine skewer pushed into the centre of the cake comes out clean. \u00a0Remove from oven and leave in the tin while preparing syrup.\u00a0<\/p>\n

For syrup,<\/em> place all ingredients into a small saucepan over medium heat and stir until sugar dissolves.\u00a0 Bring to boil, reduce heat slightly and\u00a0rapidly simmer for 5 minutes.\u00a0 Meanwhile, using a fine skewer, spike the cake all over the top to create holes so that the syrup can be absorbed into the whole cake.\u00a0 When syrup is ready, remove cake from the tin and place (right way up) on a cooling rake.\u00a0 Place a plate or tray underneath the rack to catch any excess liquid.\u00a0 Slowly pout the syrup all over the cake making sure that you cover the edges also.\u00a0 Allow the liquid to absorb into the cake before serving.<\/p>\n

If there is any excess syrup on the tray you can pour it over the cake when serving.\u00a0 For topping,<\/em> combine the ingredients and sprinkle over the cake.\u00a0 Serve with whipped cream and caramel dipped\u00a0hazelnuts (recipe below) if you desire.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *When processing any nuts you need to be careful that you\u00a0don\u2019t over process them or they will become oily and clump together.\u00a0 By blitzing the nuts with the other ingredients this helps prevents that.\u00a0 *Folding is a technique used to keep\u00a0air into a mixture which keeps the cake light.\u00a0 *This cake can\u00a0“souffl\u00e9”\u00a0a little during cooking then sink back once cooled.\u00a0 This means that the top of the cake will be cracked.\u00a0 If you want to prevent this from happening, lower your oven temperature by 10 or 20 degrees and cook the cake for longer.\u00a0\u00a0Because this is a slightly dense cake you need to make sure it is cooked in the centre by using the skewer test.\u00a0 *The syrup is optional but it does make the cake really moist and it will also keep for longer.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 7.5-8\/10.<\/strong>\u00a0 Not that difficult, just a few different elements.
\nprep time: 15mins.<\/strong>
\ncooking time: 60mins <\/strong>plus cooling
\ntotal:\u00a01 hour 15 mins<\/strong> plus cooling<\/p>\n

taste: 10\/10.<\/strong>\u00a0 This was a winner.\u00a0 It was lusciously moist,\u00a0rich with dark chocolate and\u00a0laced with Frangelico.\u00a0\u00a0We served it with a generous dollop of cream\u00a0and\u00a0a cup of coffee.\u00a0 It was just as delicious the next day.\u00a0<\/p>\n

would I make it again:\u00a0Yes\u00a0<\/strong>it is perfect for any celebration.<\/p>\n

\u00a0<\/p>\n

\"\"<\/a>\u00a0<\/p>\n

caramel dipped hazelnuts\u00a0(recipe\u00a0by\u00a0<\/span>Martha Stewart<\/span><\/a>\u00a0adapted by Fiona from Food 4 Thought)\u00a0\u00a0\u00a0
\nmakes\u00a020<\/span><\/p>\n

Ingredients
\n<\/span>20 hazelnuts, toasted and skinned\u00a0\u00a0\u00a0
\n2\u00a0cups sugar
\n\u00bd cup water\u00a0
\nbamboo skewers<\/p>\n

Preparation
\n<\/span>Gently insert pointed end of a\u00a0skewer into the side of each hazelnut.\u00a0 Place a chopping board along the edge of a bench; place newspaper on the floor, directly\u00a0below the\u00a0board.<\/p>\n

Prepare an ice-water bath.\u00a0 Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear.\u00a0 Stop stirring; cook until syrup comes to a boil, brushing down sides of pan with a wet pastry brush to prevent crystals from forming. \u00a0Continue to boil, gently swirling occasionally, until medium amber in colour.\u00a0 Plunge pan into the ice bath to stop the cooking; let stand until thickened,\u00a05 – 10\u00a0minutes.\u00a0 (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)<\/p>\n

Dip a skewered hazelnut into caramel, letting excess drip back into pan.\u00a0 When dripping syrup becomes a thin string, secure opposite end of skewer under\u00a0the board.\u00a0 Repeat with remaining hazelnuts. \u00a0(If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) \u00a0Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. \u00a0Carefully remove skewers.\u00a0 Candied hazelnuts should be used the same day; store, uncovered, at room temperature.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *Make sure that the caramel is a medium amber before removing it from the heat.\u00a0 If it is not cooked enough it will not harden preperly.\u00a0 *The ice-water bath is important to stop the cooking as quickly as possibly otherwise the caramel is likely to burn and taste bitter.<\/p>\n

ease: 7\/10.<\/strong>\u00a0
\nprep time: 15mins.<\/strong>
\ncooking time: 15mins <\/strong>plus cooling
\ntotal:\u00a030 mins<\/strong> plus cooling<\/p>\n

taste: 7\/10.<\/strong>\u00a0 These had a great flavour and went really well with the cake but I found that my caramel didn’t harden enough and they went soft quite quickly.\u00a0\u00a0<\/p>\n

would I make it again:\u00a0Maybe\u00a0<\/strong>but they were a bit fiddly.\u00a0 I would probably just roll them in caramel and not make the tail.<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

\n

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