Name: Alhambra(rich chocolate cake) - metric
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: Sachertorte aux Noisettes; Cocoa Pods; 55 g ground hazelnuts; 40 g soft flour; 40 g cocoa powder; 110 g caster sugar; 135 g unsalted butter; 6 egg yolks; 6 egg whites; 60 g caster sugar; 120 ml water; 150 g sugar; 1x5 ml spoon coffee extract; 75 ml rum; 250 ml cream; 250 g dark chocolate couverture; 150 ml cream; 150 g dark chocolate couverture; 50 g butter

Ingredients

Sachertorte aux Noisettes
Cocoa Pods
55 g ground hazelnuts
40 g soft flour
40 g cocoa powder
110 g caster sugar
135 g unsalted butter
6 egg yolks
6 egg whites
60 g caster sugar
120 ml water
150 g sugar
1x5 ml spoon coffee extract
75 ml rum
250 ml cream
250 g dark chocolate couverture
150 ml cream
150 g dark chocolate couverture
50 g butter

Preparation

Preparation25 min

Cook time20 min

Preheat oven to 160°C. Double butter an 10 inch cake pan and line with parchment. Lightly dust pan with flour. Sift flour, cocoa powder, hazelnuts together.
Cream the butter and 110 g of caster sugar together. Lightly beat the egg yolks, cream the yolks into the butter.
Whisk egg whites to soft peak. Add 60 g caster sugar to the egg whites, whisk whites to stiff peak.
In a separate bowl fold in 1/3 of the egg whites with 1/2 of the dry ingredients until just incorporated, add an additional 1/3 of the egg whites and fold in.
Add the remaining 1/2 of the dry ingredients, and fold gently into your mixture. Fold in the remaining 1/3 of the egg whites.
Pour batter into your cake pan and level. Bake the sponge at 160°C for approximately 45 minutes, or a toothpick inserted in the center is removed clean.

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