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Choc Hazelnut Bundt with Salted Dark Choc Ganache
A touch of sea salt enhances the rich chocolate ganache, elevating this cake to 'family favourite' status.
- Serves: 8 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 40 mins
Ingredients
Bundt Cake
200 g dark chocolate, chopped
150 g butter, chopped
6 large eggs, separated
140 g castor sugar
180 g ground hazelnuts
Dark Chocolate Ganache
½ C (125 ml) cream
coarse sea salt, for garnish
gold dust, for garnish
Method
Bundt Cake
Preheat the oven to 180 °C.
Butter and flour the bundt tin.
Combine the chocolate and butter in a small saucepan over a low heat. Stir until it has melted and set aside to cool slightly.
Place the egg yolks and sugar into the bowl of a cake mixer and beat until thick and creamy. Add the chocolate mixture and beat to combine. Add the ground hazelnuts and beat to combine. Place the egg whites into a bowl and beat with an electric beater until soft peaks form. Using a metal spoon, stir one-third of the egg white into the chocolate mixture.
Gently fold the remaining egg white through the chocolate mixture. Pour the mixture into the prepared tin.
Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 30 minutes and then turn out on to a wire rack to cool.
Dark Chocolate Ganache
Melt the chocolate in the top of a double boiler and add the cream. Stir from the middle to incorporate all of the cream.
Pour the ganache over the cooled cake and sprinkle with a little course salt and a dusting of gold dust.
