Chocolate Glazed Hazelnut Pound Cake
Ingredients
1 1/2 C. hazelnuts
8 ounces semisweet chocolate, chopped coarse
2 sticks unsalted butter, soft
1 C. sugar
8 large eggs, separated
1 C. all-purpose flour
1/4 tsp. salt
Chocolate Glaze:
4 ounces semisweet chocolate
1/4 C. whipping cream.
Cooking Instructions
Preheat oven to 350 and butter 10-C. bundt pan or other tube pan. In food processor pulse hazelnuts until finely ground. In double boiler or bowl set over saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat; cool chocolate slightly. In large bowl with electric mixer beat butter with 1/2 C. sugar until light and fluffy; beat in chocolate. Add yolks, 1 at a time, beating well after each addition. Stir in hazelnuts and flour. In another bowl with cleaned beaters beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 1/2 C. sugar, beating at hi-speed until whites hold soft (not stiff), slightly glossy peaks. Stir 1/4 whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly until no streaks remain. Pour batter into pan and smooth top. Bake cake in middle of oven 35-45 minutes, or until tester comes out clean. Invert onto rack. After 5 minutes remove pan but leave cake on rack until cooled completely. With cake on rack set over pan (to catch drips), pour chocolate glaze over cake, allowing it to drip down outside plus center. While the glaze is until wet (to avoid cracking) transfer cake to platter. When glaze is set, cover cake loosely with plastic wrap or keep under cake dome at room temperature until ready to serve. Chocolate Glaze: In top of double boiler over hot, not boiling, water, melt chocolate with cream, stirring until smooth. Cool to room temp yet until spreadable; pour over mousse and spread evenly. Spoon the remaining mouse into pastry bag fitted with small plain tip; pipe 3 concentric circles over top of cake. Pull toothpick through circles to form spiderweb design. Refrigerate until chilled.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)