Family dinner Sunday called for a new creation once
again. Didn’t have time to shop so this is what I came up with using
ingredients I already had at home. I found the original recipe on
Epicurious.com, the link is here http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-Pound-Cake-with-Chocolate-Glaze-14008. There were complaints about the cake being
dry but the version I have below was anything but! I made some changes so that
it could be gluten free which I’m sure my friends in the nutrition field (namingly
one of my best friends, Amanda) would appreciate. I also created my own glaze
to complement the unique hazelnut flavor in the cake, and I think I succeeded
because even my brother (he doesn’t do
cake) asked for seconds! Please give this a try whether you can or cannot have
gluten because it is super rich and light at the same time (hard to explain but
absolutely true).
Gluten Free Hazelnut Cake
Yield: 1 Bundt Cake
Tools: stationary or hand
mixer, extra mixing bowls, rubber scraper
Ingredients:
2 ½ cups
|
200 grams
|
Hazelnut Flour, toasted
|
2 sticks
|
227 grams
|
Butter
|
½ cup
|
100 grams
|
Sugar
|
Pinch
|
1 gram
|
Salt
|
8 each
|
176 grams
|
Egg Yolks
|
1 1/3 cup
|
227 grams
|
Chocolate Chips
|
8 each
|
264 grams
|
Egg Whites
|
½ cup
|
100 grams
|
Sugar
|
Method of Preparation:
1.
Preheat oven
to 325oF. Grease Bundt pan well.
2.
Toast
hazelnut flour until golden, allow time for carryover cooking.
3.
Increase
oven temperature to 350oF.
4.
Cream
butter, sugar, and salt on medium speed with a paddle for 3 minutes.
5.
Scrape
down sides.
6.
Melt chocolate
chips in the microwave or on a double boiler.
7.
Add egg
yolks two at a time to the butter on medium speed, scraping the sides when
needed.
8.
Add melted
chocolate and mix on medium speed for one minute.
9.
Add
toasted hazelnut flour, mix until combined and then scrape the contents into a
separate large mixing bowl.
10.
Clean
mixing bowl really well and then add egg whites. Whip with whip attachment on
highest speed until frothy. Reign in sugar slowly and then whip to an almost
stiff peak.
11.
Fold
whipped whites into batter a quarter at a time. Mixing until streaky with each
addition and then fully incorporating the last addition. Be careful not to fold
vigorously to keep the batter light.
12.
Fill pan
and bake for 30-40 minutes, until a skewer comes out clean.
13.
Allow to
cool fully before you de-pan the cake onto a cake plate.
Chocolate Praline Glaze
**You can substitute praline paste with Nutella or peanut butter(doesn't go too well with hazelnut so you may want to swith to almond flour above as a substitute for hazelnut flour). OMG that would be like a gluten free Reese's-like cake, mouth is currently watering :)
Yield: 1 cup/ 300 grams
Tools: small whisk, small
sauce pot
Ingredients:
½ stick
|
56 grams
|
Butter
|
1 cup
|
170 grams
|
Chocolate Chips
|
1/3 cup
|
70 grams
|
Praline Paste
|
Method of Preparation:
1.
Whisk
ingredients in a small saucepan until melted and smooth.
2.
Pour over
the highest point all around the Bundt cake and allow glaze to drip down the
sides.
3.
Dust with
powdered sugar when cool if desired.