Hazelnut and Apple Chocolate Cake
The house is smelling wonderfully of roasted hazelnuts – mmmmm! It’s another friend’s significant birthday and there is a party to celebrate it tomorrow, so I have just cooked what smells like a really delicious cake. As it is the time of mellow fruitfulness and the time of apples and hazelnuts in particular, this seems like an appropriate time to make this cake from Green & Black’s. Trouble is, I want to try it now!
- Roasted 4oz of hazelnuts in hot oven for 10 mins. After skinning them (rubbed them between my hands and skins came off very easily) ground them roughly in a coffee grinder. Reserved a handful of whole ones for decoration.
- Creamed 10oz unsalted butter with 6oz unrefined brown sugar until quite pale.
- Beat in 3 duck eggs alternately with 10oz sifted flour (5oz wholemeal + 5oz white spelt) and 3 tsp baking powder.
- Mixed in 5 tbsp coffee.
- Finally stirred in hazelnuts and 2oz grated 85% chocolate.
- Divided mixture between two 21cm round tins (well, silicone thingies really) and baked at 180°C (gas 4) for 35 minutes until firm.
I continued thus:
- Peeled and chopped 1.5 lb apples (original recipe stated Bramley – I used 1/2 Cornish Gillyflower and 1/2 Cornish unidentified).
- Simmered this with juice and grated zest of 1 lemon and 2 tbsp unrefined granulated sugar until apple soft but not too mushy.
- When cool used to sandwich cakes.
- Melted 5oz 85% chocolate with 125 ml whipping cream and 1 tbsp grappa.
- When tried to stir this, mixture curdled so added about 2 tbsp icing sugar which luckily sorted the problem out.
- When cooled, poured this over top of cake and decorated with reserved hazelnuts and chocolate shavings.