Valentine's chocolate hazelnut ring

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 14
Servings 12
Time

Ingredients

  • 430
    ml
    self-raising flour
  • 5
    ml
    bicarbonate of soda
  • 125
    ml
    cocoa powder
  • 180
    ml
    castor sugar
  • 180
    ml
    brown sugar
  • 5
    ml
    vanilla essence
  • 2
    eggs
  • 250
    ml
    buttermilk
  • 125
    ml
    milk
  • 60
    g
    unsalted butter, melted
  • 80
    ml
    slivered almonds
  • CHOCOLATE SAUCE
  • 200
    g
    dark chocolate
  • 160
    ml
    cream, if not using white chocolate
 

Method

 
Preheat oven to 180 °C. Grease a deep, fluted ring tin.
Sift the flour, bicarbonate and cocoa into a large bowl.
Add castor sugar and brown sugar and make a well in the centre.
Combine vanilla essence, eggs, buttermilk, milk and melted butter and add to the dry ingredients.
Using a hand-beater, beat mixture until moist. Fold in almonds.
Pour mixture into prepared tin and smooth the surface.
Bake for 35 minutes, or until a skewer comes out clean when inserted in the centre of the cake.
Leave cake in tin for 10 minutes before turning onto a wire rack to cool.
CHOCOLATE SAUCE:
Combine chocolate and cream in a small pan.
Stir over low heat until chocolate melts and mixture is smooth.
Remove from heat and cool in refrigerator until it thickens a little.
Pour sauce over cake.
TO MAKE CURLS:
Spread alternate bands of melted dark chocolate and white chocolate onto a cool, flat work surface. Allow to just set.
Slowly run a knife over the chocolate to create curls.
Decorate the cake with cherries and chocolate curls.
 

Read more on: bake  |  dairy
 

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