Chocolate Hazelnut Gateau. Gateau au chocolat et aux noisettes.

(This is a great Passover cake.)

 

1 cup ground hazelnuts

1/2 cup sugar (divided: 2 Tbsp. 2 Tbsp. ¼ cup)

5 ounces semisweet or bittersweet chocolate, chopped

2 tablespoons water

1/2 cup (4 ounces) margarine, preferably unsalted, cut in 8 pieces, room temperature

4 large eggs, separated, room temperature

1 teaspoon vanilla sugar

2 tablespoons potato starch

 

Preheat oven to 325F. Lightly grease an 8- x 2 1/2-inch springform pan with margarine, line its base with parchment paper or foil and grease paper or foil.

 

Mix hazelnuts with 2 tablespoons sugar.

Melt chocolate in water in a large bowl set above hot water over low heat. Add margarine and stir until blended in. Remove from pan of water.

 

Whisk egg yolks to blend. Gradually add yolks to chocolate mixture, whisking vigorously. Stir in 1/4 cup sugar, followed by vanilla, nuts and potato starch. Mix well.

 

Whip egg whites in a large bowl until soft peaks form. Gradually beat in remaining 2 tablespoons sugar and whip at high speed until whites are stiff and shiny but not dry. Gently fold whites into chocolate mixture in 3 batches. Fold lightly but quickly, just until batter is blended.

 

Transfer batter to prepared pan and spread evenly. Bake about 1 hour or until a cake tester inserted in center of cake comes out clean.

 

Invert cake on a serving plate. Gently release spring, and remove side and base of pan. Carefully remove paper and cool cake completely. (Cake can be kept, wrapped, up to 2 days at room temperature or in refrigerator.) If serving cake unfrosted, serve it at cool room temperature.

 

 

Done