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Ruby Tandoh's Rye chocolate hazelnut cake

Serves 6-8

125ml hazelnut oil

175g soft light brown sugar

2 large eggs

1 tsp vanilla extract

75g roasted chopped hazelnuts

75g plain flour

75g dark rye flour

30g cocoa powder

2 tsp baking powder

A generous pinch of salt

110ml hot water

For the icing

100g icing sugar

2 tbsp cocoa powder

25ml boiling water

25g chopped roasted hazelnuts

1 Grease and line a 900g loaf tin and preheat the oven to 180C/350F/gas mark 4.

2 Stir the oil and brown sugar together then mix in the eggs and vanilla

extract. Whisk vigorously for a couple of minutes just to aerate the mixture

and bring it smoothly together.

3 Grind the hazelnuts to a fine meal in a food processor or coffee grinder,

taking care not to overdo it or the nuts will begin to release their oils and

you ll be left with a paste. If you don t have any way to process the nuts, you

can swap them for ground almonds instead, although by using the oil alone, the

hazelnut flavour will be more muted. You should be able to find ready-ground

hazelnuts in the supermarket, too.

4 In a separate bowl, combine the plain and dark rye flours, then add the

ground nuts, cocoa powder, baking powder and salt. Whisk lightly to mix

everything together and break apart any flour or cocoa powder clumps (there

really shouldn t be any need to sieve the mixture).

5 Add the dry ingredients to the wet mix and beat together until smooth. Add

the hot water and fold in until the batter is smooth and loose.

6 Pour the batter into the prepared tin and bake for roughly 45 minutes, until

it s well-risen with a proudly domed, cracked top. A small knife inserted into

the middle should come out without any batter stuck to it. Leave to cool for

half an hour or so in the tin, before unmoulding and transferring to a wire

rack to cool completely.

7 Once the cake is cool, prepare the icing. Sift the icing sugar and cocoa

powder together into a mixing bowl, then add the water a little at a time,

making first a paste, then a very thick icing, then a pourable icing. Spoon the

icing generously over the cooled loaf, letting it drip down the sides and pool

in the crags and dips of the top of the cake. Straight away, while the glaze is

still sticky, scatter the chopped hazelnuts over. Leave to set for a little

while before cutting and serving.