Nuts are on ”high seson” at Christmas and somehow always find their way to the sweets I’m making on holidays.
Today I chose hazelnuts and I made a juicy chocolate pie full of flavor that manages to remain fluffy!
- 35 gr. cocoa, unsweetened
- 80 ml hot water
- 150 gr chocolate couverture, melted in benn marie
- 150 gr butter, melted
- zest of 2 oranges
- 300 gr brown sugar
- 100 gr hazelnuts
- 4 eggs separated
- 1 tbsp. cocoa, for garnishing
- Put the hazelnuts on a sheet and bake them at 180°C for 7 minutes. Once they are taken out, put them in the blender and beat them until they become powdery as a flour.
- Butter a 20cm ring shape cake pan and lay greaseproof paper.
- In a bowl, add cocoa and hot water. Beat with the wire, until the cocoa is well dissolved. Add butter, chocolate, brown sugar, hazelnut powder, zest and egg yolks and continue beating.
- Beat the egg whites in the mixer until they form a soft meringue. Pour some of the beaten whites into the chocolate mixture and gently fold it with a marjoram. Add the rest of the meringue and incorporate it into the chocolate mix. Empty the mixture on the cake pan.
- Bake in a preheated oven at 170°C on the last grill for 60 minutes. Once it is removed from the oven, allow it to come to room temperature for at least 20 minutes, in the cake pan.
- At last, remove and sprinkle with cocoa.