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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This dessert is so rich and flavorful it's probably illegal in some states. Best served warm, with maybe a dash of creme fraiche or whipped cream, plus some berries. [Note: I have subsequently made this dish with pecans - it works just as well. Read more .] Ingredients:
11/4 cups sugar |
scrapings from the inside of a vanilla bean |
1/2 cup hazelnuts, lightly toasted, husked |
6 large egg yolks |
1 cup (2 sticks) salted butter, melted |
2 cups unbleached all purpose flour |
1 large egg yolk beaten with 2 teaspoons water (for glaze) |
whole strawberries or raspberries |
Directions:
1. Make certain the hazelnuts have been toasted and husked. Husking involves simply roasting the nuts on a sheet pan at about 350°F for 10 minutes or so, then putting them in a towel and rubbing them together until they have shed their skins. (Better yet, just check out Roger's recipe for Chocolate Hazelnut Biscotti - he describes the perfect technique for husking hazelnuts.)
2. Position rack in center of oven and preheat to 325°F.
3. Butter and flour a 9-inch-diameter springform pan. Combine 2 tablespoons sugar, half of the vanilla bean scrapings, and hazelnuts in a food processor; blend until nuts are finely ground but not pasty. You're not making marzipan, so don't overdue the grinding.
4. Combine 6 egg yolks and remaining 1 cup plus 2 tablespoons sugar and the rest of the vanilla bean scrapings in large bowl; whisk until well blended and slightly thicker, about 2 minutes (I would strongly advise against using an electric mixer). Whisk in hazelnut mixture. Gradually whisk in melted butter.
5. Sift flour over batter; stir just until blended (batter will be thick; do not overmix or the flour will develop glutens and the cake will end up chewy and tough).
6. Transfer batter to prepared pan; smooth top with an offset spatula. Brush top generously with egg glaze. Using the tines of a fork, deeply mark a crisscross pattern on the cake, marking 3 times across in 1 direction and 3 times in the opposite direction.
7. Bake the cake until it's a deep golden on top and a tester inserted into the center comes out clean, about 1 hour.
8. Cool in pan on rack 15 minutes, then remove pan sides and cool cake completely.
9. You can make this cake one day ahead of time; wrap it in foil and store at room temperature.
10. To serve, cut the cake into wedges and serve with some creme fraiche or whipped cream and whole berries.
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