Hazelnut Croquant Chocolate Cake
from More Chocolate
350 grams bittersweet chocolate, chopped
150 grams margarine or butter
120 grams sugar
45 grams Dutch cocoa powder
3/4 cup chopped caramelized hazelnuts, plus extra for garnish
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.
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!