Recipes
Simple chocolate cake
20 minutes Preparation time
45 minutes Cooking time
8-10 serves Serves
Ingredients
305 g unsalted French butter
2 cups hazelnut meal
250 g dark coverture chocolate
6 large organic eggs
1 cup caster sugar
Method
- Pre-heat Oven on Conventional at 160°C.
- Using 50 g of the butter, grease a 26 cm cake tin, and line the edges and bottom with baking paper.
- Break the chocolate pieces and melt with the butter in a medium sized saucepan on low heat, Induction setting 2, stirring occasionally until melted. Cool, and then fold into the hazelnuts.
- Separate the eggs. In a stand mixer, whisk the yolks and sugar until pale and doubled in size.
- Fold in the chocolate.
- Whisk the egg whites until stiff, and then carefully fold into the chocolate mixture. Pour into the greased and lined cake tin.
- Place on shelf position 2 and bake for 45 minutes, or until a skewer comes out clean. Cool in the tin.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.