Brandy and sunken hazelnut cake
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
80
MINUTES
CUISINE
COURSE
Baking
Method
- Preheat your oven to 160°C and line a 9in round loose base or spring-form tin with parchment.
Melt the chocolate and butter together and stir in the brandy. Set aside.
Mix the two flours, the sugar, and cocoa powder together and stir this into the chocolate mixture. Stir the bread soda into the buttermilk and add the eggs. Mix this with the rest of the ingredients.
Scoop the mixture into the prepared tin and sprinkle the hazelnuts on top. You can chop them if you wish.
Bake for 1 hour and 20 minutes. Allow to cool in the tin. If you would like to add an extra kick you can pour some more brandy over the cake while it is warm.
Ingredients
200g dark chocolate chips
200g butter, softened
125ml brandy — and an optional 100mls to pour over the warm cake
85g plain flour
85g self-raising flour
180g soft brown sugar
180g caster sugar
25g cocoa powder
¼ tsp bread soda, sieved
75ml buttermilk
3 eggs, lightly beaten
80g hazelnuts
Method
- Preheat your oven to 160°C and line a 9in round loose base or spring-form tin with parchment.
Melt the chocolate and butter together and stir in the brandy. Set aside.
Mix the two flours, the sugar, and cocoa powder together and stir this into the chocolate mixture. Stir the bread soda into the buttermilk and add the eggs. Mix this with the rest of the ingredients.
Scoop the mixture into the prepared tin and sprinkle the hazelnuts on top. You can chop them if you wish.
Bake for 1 hour and 20 minutes. Allow to cool in the tin. If you would like to add an extra kick you can pour some more brandy over the cake while it is warm.
