Alhambra(rich chocolate cake) - metric

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

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Preparation

• 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.