Directions:
- Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup 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 until finely ground.
- 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,until melted. Remove bowl from pan and set aside.
- In a large mixer bowl beat the butter and 1/2 cup of the sugar until 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 ground hazelnuts and the flour by hand.
- In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg.
- Whites until 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 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
- Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula,.
- Continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
- Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or 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 cool. Remove pan after 5 minutes and allow cake to cool.
- 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 chocolate.
- Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
- Before glazing cake, cut a disk that 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.15 Kcal (1520 kJ) | ||
| Calories from fat | 214.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.88g | 37% | |
|---|---|---|---|
| Cholesterol | 89.9mg | 30% | |
| Sodium | 61.74mg | 3% | |
| Potassium | 184.26mg | 4% | |
| Total Carbs | 37.46g | 12% | |
| Sugars | 28.96g | 116% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 5.42g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 33.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 406.1 Kcal (1700 kJ) | ||
| Calories from fat | 240.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.71g | 37% | |
|---|---|---|---|
| Cholesterol | 100.53mg | 30% | |
| Sodium | 69.04mg | 3% | |
| Potassium | 206.05mg | 4% | |
| Total Carbs | 41.89g | 12% | |
| Sugars | 32.39g | 116% | |
| Dietary Fiber | 2.84g | 10% | |
| Protein | 6.06g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.8mg | 9% | |
| Calcium | 37.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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