Tart London chocolate and hazelnut fudge cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Tart London chocolate and hazelnut fudge cake recipe By You Magazine - April 8, 2018 We have a huge number of chocolate cake recipes for all occasions, but this is top of our list. It makes a very good birthday cake, dusted with cocoa powder or icing sugar and covered in candles. It is also great for a dinner party or with an afternoon coffee. It’s dense and fudgy with a slight crunch from the hazelnuts and is always greeted with gasps of delight from guests – especially when served warm. SERVES 8-12 Laura Edwards 200g hazelnuts 250g unsalted butter, cubed, plus extra for the tin 300g good-quality dark chocolate 150g light muscovado sugar 3 tbsp chocolate and hazelnut spread 1 tsp sea salt 6 eggs, separated double cream, to serve 1. Preheat the oven to 220C/gas 7. 2. Put the hazelnuts on a baking tray, pop into the oven and roast for 5-10 minutes, giving the tray a good shake halfway through, until they are golden brown. Take out of the oven and leave to cool. Place in a food processor and pulse until finely chopped. If you prefer a crunchier cake, don’t blitz to a powder. 3. Reduce the oven temperature to 180C/gas 4. Butter a 20cm springform tin and line with baking paper. 4. Put the chocolate, butter and sugar in a pan and melt over a gentle heat; do not let the chocolate burn. Simmer gently for a couple of minutes, then take off the heat and stir in the chocolate spread and sea salt. Leave to cool. 5. Using a hand-held electric whisk, whisk the egg whites until they are fluffy, forming soft peaks. Once the chocolate mixture has cooled, beat in the egg yolks one at a time. 6. Add a couple of tablespoons of the whisked egg whites to the chocolate mixture and combine to loosen the batter, then gently fold in the remaining egg whites, followed by the hazelnuts. 7. Pour the mixture into the prepared tin and bake in the oven for 35-40 minutes. It should be dry to the touch but still slightly wobbly underneath. Leave to cool in the tin before carefully releasing and cutting into slices (the cake will most likely sink a little in the middle – this is normal). Serve with softly whipped double cream. SAVE 20 PER CENT ON LUCY AND JEMMA’S NEW BOOK Love of Eating will be published on 12 April by Square Peg, price £25. Lucy Carr-Ellison and Jemima Jones are the founders of Tart London, a boutique-style catering company that provides healthy and delicious on-site cooking for fashion and film shoots and private events. Lucy and Jemima also write a weekly recipe column (see standard.co.uk) and are currently planning the opening of their own restaurant, scheduled for this summer – one to watch! As well as their personal stories and advice on menu planning, the book includes more than 100 brilliant, must-make recipes in their signature style. To order a copy for £20 until 22 April, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved