drown in chocolate, not love.

Here's my last installment for the chocolate series! So let's keep this short and simple.


Why the separatist movement? Well, let's just say the onset of summer in full blast just makes chocolate a very daunting ingredient to work with. We're talking about 46 degree Celsius heats here yar? *drats*


So here you guys go. My grand finale of Hazelnut Mocha Cake. Do spare a moment to read this if you've got hazelnuts and chocolate lying around dormant in your pantry. This might just entice you. And a note for you guys, this cake definitely taste better the next day!



Mocha Hazelnut Cake
makes one 8-inch cake

150g plain chocolate
4 tbsp strong black coffee
175g softened butter
175 g caster sugar
5 eggs lightly beaten
100g ground hazelnuts
100g self raising flour
1 tsp baking powder

1. Butter and line a 6 inch cake pan and preheat the oven to 180 degree Celsius.
2. Melt the chocolate and black coffee in a double boiler till completely melted.
3. Beat the softened butter and caster sugar till light and fluffy.
4. Beat in the eggs one at a time. Mixing well in between each addition.
5. Fold in the ground hazelnuts.
6. Sift the self raising flour and baking powder in a bowl and fold it into the mixture.
7. Lastly, fold in the chocolate into the batter.
8. Pour into the prepared cake tin and bake for 45-50mins.

Filling

100g plain chocolate
50g butter
3 tbsp strong black coffee
4 tbsp double cream
50g icing sugar
50g toasted hazelnut, toasted and chopped (optional)

Melt all the ingredients above ( apart from the hazelnuts) in a double boiler and cool before spreading it on to the cake. Hazelnuts can be used for garnishing purposes.