Orange and Hazelnut Chocolate Cake
INGREDIENTS
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Orange Chocolate Ganache
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200 g (7 ounces) good quality extra dark chocolate, 70%, finely chopped
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100 g (3½ ounces) good quality milk chocolate, finely chopped
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250 ml (1 cup + 1 tablespoon) heavy cream, 35%
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57 g (¼ cup) unsalted butter, cut into four equal pieces, room temperature
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15 ml to 30 ml (1 to 2 tablespoons) orange liqueur, Grand Marnier or Cointreau
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Simple Syrup
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113 g (½ cup) caster (superfine) sugar
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120 ml (½ cup) water
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15 ml (1 tablespoon) orange liqueur, Grand Marnier or Cointreau
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Orange and Hazelnut Chocolate Cake
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If you would prefer to not use the liqueur, replace the liqueur with orange juice and add orange extract for added flavouring. When processing hazelnuts, I do not process to a flour consistency I prefer a coarser grind to give texture to the cake.
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141 g (½ cup + 2 tablespoons) unsalted butter, room temperature, extra for greasing tin
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63 g (½ cup) plain (all-purpose) flour
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32 g (1/3 cup) unsweetened cocoa, extra for dusting cake (dusting cake is optional)
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½ teaspoon baking powder
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Pinch of salt
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75 g (½ cup) hazelnuts, toasted, skinned and finely ground
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Finely grated zest of 3 oranges, divided
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30 ml (2 tablespoons) orange liqueur, Grand Marnier or Cointreau
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1 teaspoon pure vanilla extract
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169 g (¾ cup) caster (superfine) sugar, divided
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4 large eggs, separated
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