Cookbook:Passover Hazelnut Chocolate Loaf
| Passover Hazelnut Chocolate Loaf | |
|---|---|
| Category | Dessert recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 1 cup hazelnuts
- 6 ounces semisweet or bittersweet chocolate
- 5 ½ tablespoons (125 g) unsalted margarine
- ½ tablespoon potato flour or rice flour
- 4 eggs, room temperature
- 1 egg white, room temperature
- ½ cup granulated sugar
Procedure
[edit | edit source]- Preheat oven to 350°F and roast hazelnuts for about 15 minutes.
- Rub to remove skin and allow nuts to cool.
- Coarsely chop nuts and 2 ounces of chocolate into small chips and set aside.
- Grease a 9x5-inch loaf pan with ½ tablespoon of the margarine and dust lightly with potato flour.
- Place remaining chocolate, broken into small pieces, in top of double boiler.
- Cover and place over simmering water until melted.
- Gradually whisk in margarine until smooth and evenly mixed; set aside.
- Whip egg yolks, while adding sugar slowly until pale and thick (about 10 minutes).
- Pour in cooled chocolate, beating until thoroughly combined; set aside.
- Whip the 5 egg whites at high speed until stiff.
- With a rubber spatula, fold half the nuts, the chocolate chips and a quarter of the egg whites into the chocolate mixture.
- Repeat with another quarter of the whites and the remaining nuts.
- Reverse the process, pouring chocolate over the remaining egg-whites.
- Gently fold the two mixtures together until uniform throughout.
- Pour the batter into the pan
- Bake in the center of the oven for about 55 minutes or until a cake tester comes out dry.
- Allow to cool. Loosen sides with a knife before removing cake.