A rich cake that is complimented with hazelnuts on top. Serve with a big dollop of Western Star cream to top everything off nicely.
Ingreadient:
- 1/2 cup caster sugar
- 1/2 cup water
- 500g good quality dark chocolate, chopped
- 125g Western Star Continental Unsalted Butter, cut into cubes
- 6 eggs, lightly beaten
- 3/4 cup roasted hazelnuts, halved
- Cream and fresh berries for serving
Direction:
- Dissolve sugar in water over low heat, bring to the boil and immediately remove from heat. Stir in chocolate and butter, until melted and smooth. Cool for 5 minutes.
- Whisk eggs into chocolate mixture and pour into a 20cm springform cake pan, base and sides lined with baking paper. Sprinkle hazelnuts over the cake.
- Place the cake pan into a large baking dish half filled with boiling water and bake at 180°C for 1 hour until dry and slightly firm to touch. Remove and rest in baking dish for 5 minutes before placing the pan on a wire cooling rack to cool completely.
- Loosen the cake from the sides of the pan before removing and sliding onto a serving platter. Dust with icing sugar and serve very thin slices with cream and fresh berries.
