- 180 g/6.5 oz. dark chocolate
- 100 ml/3.5 fl. oz. Guénard Hazelnut Oil
- 100 g/3.5 oz. hazelnut paste
- 70 g/2.5 oz. sugar
- 4 eggs
- 30 g/1 oz. flour
- ½ sachet of raising agent
- 100 g/3.5 oz. toasted hazelnuts
Melt the dark chocolate together with the hazelnut oil in a bain-marie, or over a very low heat.
Once completely melted, add the hazelnut paste.
Whisk the four eggs and sugar together briskly until they turn a pale cream color, then add them to the chocolate and hazelnut mixture.
Add the flour and raising agent, together with half the toasted hazelnuts.
Mix well before pouring into a greased baking pan.
Chop the remaining hazelnuts and scatter across the top of the cake mixture, before baking for 20 minutes at 180°C/350°F
This recipe comes to you from the Académie du Goût.
Photo credit © L’Académie du Goût