>> Monday, December 29, 2008
Rita Bellnad, one of my fav foodie photoblogger has tortured me with her mouthwatering photos and they've haunted me ever since. Ten days later, after the cake stayed overnight in the fridge, I finally knew the taste. Yummy!
One day before Xmas, I went to shop to provide us enough logistic for making salad in two days (in Germany, 25 and 26 December are holidays, means no supermarket available). I also bought everything needed to bake my dream cake, but I was confused whether to buy apple juice or not as I remembered I still have fresh apples at home. For me, homemade apple juice is always better. But I was not as diligent as Rita by making homemade ground hazelnuts, I bought the ready-to-use ground hazelnuts.
She modified the original recipe that calls for pear as topping by using sour cream. By the time I read the recipe, I imagined the taste if I substituted sour cream with quark, that's why I bought quark instead of sour cream. As for the garnish, I used bitter chocolate flakes because I was lazy to grate the cooking chocolate. Love the result!
Next time I'll bake again with different topping such as: cream cheese, mascarpone, fresh cream, whipped cream and sour cream (like Rita did). Ah, just can't wait!
Thanks a lot Rita! Our guests enjoyed it very much!
Hazelnuts in Flourless Cake
Original recipe from Good Food magazine, modified by Rita Bellnad, re-modified by me
100 gr butter
100 gr caster sugar , plus extra for tin
100 gr dark cooking chocolate , broken into pieces
1 tbsp apple juice (made from 1 apple - Granny Smith)
4 eggs, separated
100 gr ground hazelnuts
Liquid margarine for greasing the tin
250 gr quark
2 tbs sugar
Bitter chocolate flakes
1. Cut a circle of baking parchment to fit the base of a 22cm loose-bottomed tin. Grease the inside of the tin with liquid margarine, then line the base with the parchment and grease again. Spoon in 2 (two) tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
2. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the apple juice and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
3. In a separate bowl, beat the whites with electric mixer until they reach a soft peak (try not to whisk them too stiffly or you'll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 (two) additions. Spoon into the prepared tin.
4. Bake in a preheated oven of 180°C for 40 mins until cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely.
1. Combine quark and sugar. Mix well.
2. Spread over the cake right to the edges, place in a cake container and refrigerate overnight (or at least 8 hours).
3. Garnish with chocolate flakes slightly before serving.