0:50 Prep 1:15 Cook 16 Servings
Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking paper. Place butter, chocolate, coffee powder, sifted cocoa and brandy in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until melted and smooth.
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Ingredients
- 200g butter, chopped
- 180g block dark chocolate, chopped
- 1 teaspoon instant coffee powder
- 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
- 2 tablespoons brandy
- 4 eggs, separated
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- 2 cups hazelnut meal
- 300ml thickened cream, whipped
- Dark chocolate curls (see Notes), to decorate
Cherry syrup
- 415g can stoneless black cherries in syrup
- 1 teaspoon caster sugar
- 1 tablespoon brandy
- Select all ingredients
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Equipment
You'll need a 6cm-deep, 22cm round (base) springform pan for this recipe.
Method
Step 1
Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking paper.
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Step 2
Place butter, chocolate, coffee powder, sifted cocoa and brandy in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until melted and smooth. Set aside for 10 minutes.
Step 3
Using an electric mixer, beat egg yolks, sugar and vanilla together for 5 to 7 minutes or until thick (mixture will appear dry at first). Transfer to a large bowl. Fold in chocolate mixture and hazelnut meal. Clean bowl and beaters.
Step 4
Using an electric mixer, beat egg whites to soft peaks. Fold 1/2 the egg white into chocolate mixture. Fold in remaining egg white. Pour mixture into prepared pan.
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Step 5
Bake for 45 to 50 minutes or until a skewer inserted in centre of cake comes out with moist crumbs clinging. Leave cake to cool completely in pan.
Step 6
Make Cherry syrup: Drain cherries over a saucepan. Halve cherries and set aside. Add sugar and brandy to syrup. Place saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until mixture thickens slightly. Set aside to cool completely. Add cherries. Stir to combine.
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Step 7
Transfer cake to a plate. Dollop with whipped cream. Spoon over the cherry syrup and top with chocolate curls. Serve immediately.
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Equipment
You'll need a 6cm-deep, 22cm round (base) springform pan for this recipe.
Method
Step 1
Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking paper.
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Step 2
Place butter, chocolate, coffee powder, sifted cocoa and brandy in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until melted and smooth. Set aside for 10 minutes.
Step 3
Using an electric mixer, beat egg yolks, sugar and vanilla together for 5 to 7 minutes or until thick (mixture will appear dry at first). Transfer to a large bowl. Fold in chocolate mixture and hazelnut meal. Clean bowl and beaters.
Step 4
Using an electric mixer, beat egg whites to soft peaks. Fold 1/2 the egg white into chocolate mixture. Fold in remaining egg white. Pour mixture into prepared pan.
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Step 5
Bake for 45 to 50 minutes or until a skewer inserted in centre of cake comes out with moist crumbs clinging. Leave cake to cool completely in pan.
Step 6
Make Cherry syrup: Drain cherries over a saucepan. Halve cherries and set aside. Add sugar and brandy to syrup. Place saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until mixture thickens slightly. Set aside to cool completely. Add cherries. Stir to combine.
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Step 7
Transfer cake to a plate. Dollop with whipped cream. Spoon over the cherry syrup and top with chocolate curls. Serve immediately.
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