Chocolate brownie cake with hazelnuts

Recipe from: 11/15/1995 12:00:00 AM
Ingredients 14
Servings 10
Time

Ingredients

  • 60
    ml
    instant Nescafé espresso granules
  • 60
    ml
    hot water
  • 300
    g
    dark chocolate, broken into pieces
  • 300
    g
    butter
  • 150
    g
    cake flour
  • 150
    g
    roasted hazelnuts, skinned and chopped
  • 60
    ml
    cocoa powder
  • 300
    g
    sugar
  • 8
    extra-large eggs
  • 15
    ml
    vanilla essence
  • GLAZE
  • 100
    ml
    cream
  • 10
    ml
    liquid glucose
  • 100
    g
    milk or dark chocolate, finely chopped
 

Method

 
Line a 25 cm square baking pan with foil. Grease foil with butter and dust with flour. Dissolve coffee granules in hot water. Add chocolate and butter and stir over very low heat until melted. Remove from stove. Combine flour, nuts and cocoa in a bowl. Whisk sugar, eggs and vanilla essence until well blended. Whisk into chocolate mixture, then stir in flour mixture. Pour into pan. Bake at 160 ºC for 50 minutes or until a skewer inserted in centre comes out clean. Cool completely, turn out, wrap in cling film and refrigerate. GLAZE: Heat cream and glucose. Pour cream over chocolate and stir until melted. Cool. Spread glaze over cake and allow to trickle down sides. Decorate with chocolate hearts.
 

Read more on: bake  |  dairy
 

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