Apple Hazelnut Chocolate Cake
Posted on 02/05/2009 by jesuisjill
From Apple Pie, Patis, & Pâté
|1 to 2||Tart and crisp apples (I used 1 large Granny Smith)|
|1/3 cup||Hazelnuts, chopped|
|8.8 oz.||Bittersweet chocolate, chopped (I used valor 70%)|
|2/3 cup||Heavy whipping cream|
|*||Confectioner's sugar & ground cinnamon (For dusting)|
- Preheat oven to 375°F / 190°C
- Prepare an 8-inch or 9-inch springform pan. (at least 2 inches deep) Use nonstick spray or softened butter to great the bottom and sides of the springform pan.
- Peel, corn, and slice the apples into ½-inch dice and set aside.
- In a small saucepan, bring the heavy cream to a boil.
- Pour the heavy cream over the chopped chocolate and let cool for about a minute. (I mixed it like mad here, I wanted a smooth ganache to form before it cooled.)
- Using a rubber spatula, slowly mix in the egg yolks and cornstarch, until thoroughly incorporated. The mixture will be smooth and slightly thick.
- In a separate bowl, add the honey to the egg whites, and whip to soft peaks.
- Using a whisk, add about 1/3 of the whipped egg whites to the chocolate mixture to lighten.
- Using a rubber spatula, gently fold in the remaining whipped egg whites in two batches, taking care to avoid over-mixing. White streaks of egg white should still be visible in the chocolate.
- Deposit the batter into the greased springform pan.
- Top with the chopped apples and hazelnuts, then dush lightly with confectioner's sugar and ground cinnamon.
- Place the springform pan on a cookie sheet, or sheet pan, and bake immediately for 25 to 35 minutes or until a wooden skewer inserted to the middle of the cake comes out clean.
- Let the cake cool in the springform pan for at least 15 minutes before unmolding.