Name: Hazelnut & Feuillantine Cakes
Yield: Makes 10-12 cakes
Ingredients: 50 g (1¾ oz/½ cup) plain (all-purpose) flour, sifted; 85 g (3 oz/generous ½ cup) hazelnuts, chopped, plus extra to decorate; 85 g (3 oz/generous ⅓ cup) caster (superfine) sugar; 80 g (2¾ oz) whole eggs (about 1½ eggs); 60 g (2 oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 100 g (3½ oz/1 stick) unsalted butter, cut into cubes and softened; 25 g (scant 1 oz) feuillantine wafers; 500 g (1 lb 2 oz) tempered fine milk chocolate , to coat

Preparation info

Makes
10-12
cakes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

A little cake, with a nutty soft centre.

Ingredients

60 g (2 oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped
100 g

Method

1 Preheat the oven to 180°C (350°F/ Gas 4). Melt the chocolate over a bain-marie (water bath). Cream the butter in a bowl until light and fluffy, then add the melted chocolate and combine.

2 Whisk together the sugar and eggs over a bain-marie (water bath) to 50°C (122°C). Then