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<\/a><\/p>\nChocolate Hazelnut Cake
\nby Delio Garavito Vargas, Uniworld Corporate Pastry Chef
\nAn irresistible Viennese treat baked to perfection during Uniworld’s “European Jewels” boutique river cruise.<\/p>\n
Ingredients<\/p>\n
Cake<\/p>\n
1\/4 cup (50 g) bittersweet Couverture or cooking chocolate
\n1\/8 cup (30 g) icing sugar
\n3 egg yolks
\n3 egg whites
\n3 tbsp (44 ml) rum
\n2 tbsp (30 g) sugar
\n3\/8 cup (50 g) breadcrumbs
\n3\/8 cup (50 g) crumbled ladyfingers
\n2 tbsp (30 ml) milk
\n1\/4 cup (50 g) hazelnuts or walnuts, roasted and grated
\nPinch of salt
\n1\/2 cup (100 g) butter (melted for greasing)
\n3 tbsp (45 g) sugar (for the baking forms)<\/p>\n
Chocolate Sauce<\/p>\n
2\/3 cup (150 g) dark chocolate
\n1\/4 pt (150 ml) milk
\n1\/8 cup (20 g) sugar
\n1\/2 cup (100 ml) cream
\n1\/2 vanilla bean, cut open
\n1 cup (80 g) soft butter
\n2 tsp (10 ml) cognac
\n1\/2 pt (300 ml) cream (half-whipped, for decoration)<\/p>\n
Preparation<\/p>\n
Cake<\/p>\n
Grease 6 small souffl\u00e9 molds with melted butter and dust with sugar; refrigerate so that the mixture can rise without running over the sides.<\/p>\n
Melt the chocolate in a double boiler.<\/p>\n
Whisk the egg yolks with rum and icing sugar until fluffy. Pour in the melted chocolate.<\/p>\n
Whisk the egg whites and sugar and a pinch of salt until half stiff, and carefully fold in about 1\/3 of the egg whites.<\/p>\n
Combine the breadcrumbs, ladyfinger crumbs, and milk and fold into the mixture, along with the nuts and the rest of the egg whites.<\/p>\n
Fill the molds 3\/4 full with the mixture. Fill a deep baking tray with about 3\/4 inch (2 cm) of water (or use a double boiler) and place the molds in the water.<\/p>\n
Bake in a preheated oven at 340\u00b0F (170\u00b0C) for about 20 minutes.<\/p>\n
Chocolate Sauce<\/p>\n
Heat the milk with the cream, sugar, and vanilla bean.<\/p>\n
Remove the vanilla bean and melt the finely chopped chocolate in the mixture.<\/p>\n
Whip up the butter and pour in the chocolate mixture, stirring regularly.<\/p>\n
Pour in some cognac for extra aroma.<\/p>\n
Loosen the small cakes from their molds and arrange on plates. Pour on the warm chocolate sauce, and decorate with whipped cream.<\/p>\n
Serves 6<\/p>\n