HAZELNUT, CHOCOLATE AND RICOTTA CAKE WITH GANACHE
This is a cake for all seasons. After all, it includes chocolate and we all love chocolate anytime, right? And the other main ingredients of roasted hazelnuts and creamy ricotta only add to the delight.
We think it is a perfect celebration cake, all glammed up with chocolate ganache, and served with double cream, it certainly will serve a number of party-goers. You could also split the cake and fill it with some chocolate frosting. Or serve it with berries and ice cream. But it’s also lovely as a simpler affair just with a dusting of icing sugar and pouring cream. Well, we think you get the picture.
There are not many cooking joys greater than baking a cake and sharing it with friends and family. We hope you agree.
Caren
HAZELNUT, CHOCOLATE AND RICOTTA CAKE WITH GANACHE
Serves 10-12
350 gm roasted hazelnuts, skins removed, cooled
40 gm Revenge Gluten-free Plain Flour Mix
75 gm dark couverture chocolate, chopped
225 gm unsalted butter, at room temperature, cubed
225 gm caster sugar
6 eggs, separated
400 gm fresh ricotta
½ teaspoon salt
2 teaspoons pure vanilla extract
Preheat oven to 180°C. Grease and line the base and sides of a 22cm spring-form cake tin.
Combine the nuts and flour in a food processor and process until fairly fine. A bit of texture is acceptable. Remove to a bowl.
Process the chocolate until the pieces are about the size of breadcrumbs. Combine with the nut and flour mix.
Beat the butter and sugar in an electric mixer for 5 minutes until creamy and light. Add the egg yolks one at a time, beating well after each addition. With the mixer on a low setting, add the nut, flour chocolate mix slowly. When combined stir in the ricotta, salt and vanilla.
In a separate bowl, whisk the egg whites until medium peaks form and then fold into the cake mixture.
Pour into the prepared tin and bake for 50-55 minutes or until a metal skewer comes out clean when inserted into the centre of the cake. Remove from the oven and allow to cool in the tin on a cooling rack.
When completely cool remove from the tin. The cake can be prepared up to this stage and stored in an airtight container for 1-2 days before finishing with the ganache.
Ganache
100 gm dark couverture chocolate, chopped
100 ml pure cream
1 teaspoon unsalted butter
2 teaspoons Frangelico or pure vanilla extract
Put the chocolate in a heat-proof bowl, bring the cream to a simmer in a small saucepan and then pour the hot cream over the chocolate. Stir gently until the chocolate is completely melted. Add the butter and Frangelico or vanilla and continue to stir until combined. Set aside.
For a smooth glaze place the cake on a rack over a tray and pour barely warm ganache over the cake. It will drip down the sides and pool on the tray. The pooled ganache can be lifted off the tray and refrigerated for another purpose.
For a frosted look, refrigerate the ganache for 20-30 minutes and spread it over the cake with a small spatula, making decorative swirls.