Chocolate Hazelnut Cake with Sour Cherry Compote
(Serves 8-12)
180g 70% chocolate
2 tbsp espresso
125g unsalted butter, cubed
125g roasted hazelnuts, ground
125g caster sugar
10g dutch process cocoa powder, sifted, plus extra for dusting
4 eggs, separated
Fine sea salt
Sour cherry compote
300g frozen sour cherries
125g caster sugar
1 vanilla been, split and seeds scraped
3 strips lemon peel
Whipped cream
150g mascarpone
200g pure cream
1 tbsp caster sugar
Method:
Preheat the oven to 165C (185C conventional). Grease and line a 20cm round cake tin.
In a heat proof bowl, melt the chocolate, espresso and butter over a saucepan of simmering water. Set aside to briefly cool.
Meanwhile, in a large bowl place the hazelnuts, sugar, cocoa powder and egg yolks. Add the melted chocolate and whisk to combine.
In the clean bowl whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold in the egg whites, a little at a time, until fully incorporated.
Spoon into the prepared tin and bake for 35-40 minutes or until cooked. Allow to fully cool in the tin.
For the sour cherry compote, place all of the ingredients, including the vanilla pod, into a saucepan and allow to macerate for 30 minutes. Turn the heat onto medium and stir to help dissolve the sugar. Cook for 8-10 minutes or until the cherries have collapsed and the liquid is syrupy. Allow to cool.
In a large bowl, whisk together together the mascarpone, cream and sugar to soft billowy peaks.
Remove the cake from the tin and dust with cocoa powder. Serve slices with a big dollop of whipped cream and a spoonful of the sour cherry compote.
What else I’m cooking: Artichokes alla romana. They are trimmed and kept whole, stuffed with mint, parsley and garlic and cooked in good olive oil and a little water until tender.
What else I’m eating: The baked custard with rhubarb at Carnation Canteen, Fitzroy.
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