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Ingredients
- 1 1/2 c. Whole hazelnuts, about 6 to 7 ounces
- 8 ounce Semisweet chocolate, cut into 1/4-inch pcs
- 16 Tbsp. Unsalted butter, (2 sticks)
- 1 c. Sugar, divided
- 8 x Large eggs, separated
- 1 c. All-purpose flour
- 1/4 tsp Salt
- 1/3 c. Water
- 1/3 c. Light corn syrup
- 1 c. Sugar
- 8 ounce Semisweet chocolate, cut into 1/4-inch pcs
Directions
- Set a rack in the middle level of the oven and preheat to 350 degrees.
- Butter a 12-c. Bundt pan and flour the buttered surface, shaking out the excess.
- Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously till finely grnd.
- Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally, till melted. Remove bowl from pan and set aside.
- In a large mixer bowl beat the butter and 1/2 c. of the sugar till soft and light. Beat in the chocolate and scrape bowl and beater(s).
- Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the grnd hazelnuts and the flour by hand.
- In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, till they are frothy. Continue whipping the egg whites till they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 c. sugar, continuing to whip the egg whites till they hold a soft, glossy peak.
- Stir a quarter of the egg whites into the batter to lighten it, then mix in the remaining egg whites with a rubber spatula, continuing to fold till no streaks of egg white remain. Scrape the batter into the prepared pan.
- Bake the cake about 35 to 45 min, till it is well risen and a toothpick or possibly skewer inserted between the edge of the pan and the central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cold. Remove pan after 5 min and allow cake to cold.
- For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add in chocolate.
- Swirl pan so which chocolate is submerged in warm syrup, then allow to stand 2 min. Whisk glaze smooth.
- Before glazing cake, cut a disk which will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip down outside and center of cake. Let glaze dry before moving cake.
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