Alhambra(rich chocolate cake) - metric

4 servings
25 min
20 min
Very Easy


Number of serving: 4
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


  • 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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