… getting up at the crack of dawn to bake your boyfriend a chocolate cake for his boys-only weekend away. On the plus side: I got to lick a bowl of remains of chocolate dough and chocolate icing before breakfast! Yumm!
The chocolate cake couldn’t be too delicate (as the boys are in a remote cabin on a remote hill) and had to keep fresh for a day or two.
I chose a recipe from a German website called kochbar.de because it contains Whisky. I thought that would suit the boys well.
First you melt 150g dark chocolate over a hot water bath. Then you put the melted chocolate aside and beat together 100g sugar and 175g butter.
Then add 5 egg yolks one by one and mix in the melted chocolate.
In a separate bowl mix 300g ground hazelnuts, 50g flour and 1 teaspoon baking powder. In turns add a bit of the hazelnut/flour mix and in total 6 tablespoons of Whisky (or any other spirit, I used Irish Mist).
Lastly, carefully stir in 5 stiffly whisked egg whites.
I poured half of the dough in a round cake tin (26cm) and sprinkled dark chocolate pieces on top before adding the remaining half of the dough.
It took about 40 minutes in the oven at 180C and the cake was ready.
For the icing I melted 100g sugar (half dark half milk) together with 75g butter. I then whisked in 50 confectioner’s sugar and spread the icing on top of the cake. I added chocolate sprinkles and heart shaped sugar deco to add a girly twist.
I cannot tell you what it tastes like. But I hope to be able to let you know tomorrow as I specifically asked for fotografic proof that the cake is edible together with an honest opinion as to the quality of edibility (sorry, legalese shining through)…