Chocolate Cake with Hazelnuts
175 g dark chocolate
175 g butter
2 dl sugar
3 egg yolks - SAVE THE WHITES
100 g hazelnuts, coarsely chopped and lightly toasted in a pan
0.5 dl flour
2.5 tsp strong brewed coffee
Melt the chocolate over a double boiler.
Melt the butter and stir in the sugar. Then add one egg yolk at a time to the mixture, mixing well.
Stir in the melted chocolate along with the flour, coffee, and hazelnuts. Do not overmix once the flour is added.
Whip the egg whites until stiff peaks form and gently fold them into the mixture using a spatula.
Bake at 175°C for 35 minutes. It’s best to use a springform pan lined with baking paper.
Chocolate Glaze:
100 g chocolate
100 g butter
100 g powdered sugar
2 tbsp milk
Melt the chocolate and butter together in a saucepan, then add the powdered sugar and milk. Mix until smooth and pour over the cake while it’s still warm.