the chocolate and hazelnut fondant

the chocolate and hazelnut fondant

Ingredients the chocolate and hazelnut fondant

Number of persons

-

6

+

150 g chopped dark chocolate

125 g soft butter (in pieces)

150 g caster sugar

5 eggs, yolk and whites separated

150 g hazelnut powder

1/2 teaspoon baking powder

40 g unsweetened cocoa powder

1 teaspoon ground cinnamon (optional)

Icing sugar for decoration

Preparation the chocolate and hazelnut fondant

Total Time: 1h30

Preparation time: 30 min

Cooking time: 1 h

Preheat the oven to 170°C (thermostat 5-6).

Butter a round cake pan 20 cm in diameter, line the bottom with baking paper.

Melt the chocolate in a water bath, stirring. Let cool.

Cream the sugar and butter with an electric whisk. Add one by one the egg yolks, whisking well after each addition.

Stir in the melted chocolate (it should not be too hot).

Sift the hazelnuts, yeast, cocoa (and cinnamon) in a bowl or if you do not have the patience to sieve, crush a little to avoid lumps.

Then add it all to the chocolate mixture.

Whisk the egg whites in a clean, dry bowl until stiff. With a spoon, add them in half to the chocolate mixture.

Gently pour the dough into the mold and put in the oven. Bake for 1 hour.

To check the baking, prick the center with a knife: it must come out clean. Let the cake cool in the mold.