Hazelnut Croquant Chocolate Cake

My friend L is getting married in a just a few weeks (!!!) and as per the usual fashion, a group of friends got together to throw her a bridal shower the other night. I immediately volunteered to bake something and asked L what she likes. Her first response? Chocolate! After all the fruit that's been going around here lately, chocolate was [shockingly] a welcome response. So chocolate it was. Since most of my books dedicated to chocolate are not here, I turned to my hebrew volume simply titled More Chocolate to look for a recipe. I chose a recipe for hazelnut mousse squares but then rethought my choice after realizing how expensive it would turn out to be. Having already purchased two of the big elements of the recipe, one being the chopped caramelized hazelnuts, I decided to use a recipe that called for them and so chose instead the Hazelnut Croquant Chocolate Cake. This cake is a rich, flourless chocolate cake that has the hazelnut croquant folded in. It is topped with a white chocolate coating and garnished with some more croquant. Sound decadent? That's because it was every bit as rich and delicious as it sounds. Since we were so few at the party, I brought home three quarters of it and let my girls go at it. They were not disappointed. All around, tasters thought it was delicious. The cake itself is simple to make, especially since I used store bought croquant instead of my own. Definitely a make again cake, when the right special occasion pops up.

Hazelnut Croquant Chocolate Cake
from More Chocolate

Cake:
350 grams bittersweet chocolate, chopped
150 grams margarine or butter
6 eggs
120 grams sugar
pinch salt
45 grams Dutch cocoa powder
3/4 cup chopped caramelized hazelnuts, plus extra for garnish

Glaze:
120 grams cream
300 grams white chocolate, chopped
15 grams corn syrup
20 grams butter or margarine

Preheat your oven to 350. Lightly grease a ten inch springform pan.
Melt the margarine and chocolate in a saucepan or microwave. Set aside to cool slightly. Place the eggs and sugar in a large bowl and beat on high for eight minutes until thick and fluffy. Pour the chocolate into the egg mixture and gently mix to incorporate. Dont worry if the eggs deflate a bit. Fold in the salt and cocoa powder and croquant. Pour the batter into the prepared pan.

Bake for twenty five minutes or until springy. A toothpick inserted will not come out completely clean. The cake looks sort of dry, but don't be fooled. It is moist and fudgy underneath. Cool COMPLETELY.
To make the glaze, boil the cream. Add the remaining ingredients and stir gently to melt everything together. Pour over the cooled cake. Garnish with more croquant.

Mazal tov, L and J!