Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup hazelnut flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/2 cup hazelnut spread
- 1/4 cup apricot jam
- 1/4 cup water
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1/4 cup chopped hazelnuts
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour and hazelnut flour.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
4. Fold in the hazelnut spread, then the flour mixture until just combined.
5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
8. In a small saucepan, heat the apricot jam and water over medium heat until the jam is melted and smooth. Brush the jam mixture over the top and sides of the cake.
9. In a double boiler or microwave-safe bowl, melt the chocolate chips and heavy cream together until smooth. Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
10. Sprinkle the chopped hazelnuts over the top of the cake. Let the ganache set for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 37g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted for hazelnut flour.
- Raspberry jam can be substituted for apricot jam.
- Milk chocolate can be substituted for semisweet chocolate chips.
Variations:
- Add a layer of whipped cream between the cake and the ganache.
- Top the cake with fresh berries or sliced bananas.
- Use a different nut butter, such as almond or peanut butter, in place of the hazelnut spread.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use a serrated knife to slice the cake for clean, even slices.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving. If desired, warm individual slices in the microwave for 10-15 seconds.
Presentation ideas:
Serve the cake on a cake stand or platter, garnished with fresh berries or a dusting of powdered sugar.
Garnishes:
Fresh berries, chopped nuts, powdered sugar, whipped cream
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the cake is too dense, try beating the egg whites for a longer amount of time to incorporate more air into the batter.
- If the ganache is too thick, add more heavy cream to thin it out.
Food safety advice:
Be sure to use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
The Sachertorte is a famous Viennese chocolate cake, invented by Franz Sacher in 1832. The Hazelnut Sachertorte is a variation on this classic recipe, adding the rich, nutty flavor of hazelnuts to the cake.
Flavor profiles:
Rich, chocolatey, nutty, fruity
Serving suggestions:
Serve the Hazelnut Sachertorte as a decadent dessert for a special occasion or holiday celebration.
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Region: Austrian