RCI-BR.004.0399.001
Passover Hazelnut Chocolate Loaf
Passover Hazelnut Chocolate Loaf from the Recidemia collection
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- semisweet or bittersweet chocolate6 ounces
- 5 1/2 tablespoons
- potato flour or rice flour1/2 tablespoon
- eggs plus 1 egg white (at room temperature)4 unit
- 1/2 cup
Method
1
Preheat oven to 350 degrees Fahrenheit and roast hazelnuts for about 15 minutes.
15 minutes
2
Rub to remove skin and allow nuts to cool.
3 minutes
3
Coarsely chop nuts and two oz of chocolate into small chips and set aside.
4 minutes
4
Grease a 9 X 5- inch loaf pan with 1/2 tablespoon of the margarine and dust lightly with potato flour.
2 minutes
5
Place remaining chocolate, broken into small pieces, in top of double boiler.
1 minutes
6
Cover and place over simmering water until melted.
5 minutes
7
Gradually whisk in margarine until smooth and evenly mixed; set aside.
2 minutes
8
Beat egg yolks, while adding sugar slowly until pale and thick (about 10 mins).
10 minutes
9
Pour in cooled chocolate, beating until thoroughly combined; set aside.
2 minutes
10
Beat the five egg whites at high speed until stiff.
4 minutes
11
With a rubber spatula, fold half the nuts, the chocolate chips and a quarter of the egg whites into the chocolate mixture.
2 minutes
12
Repeat with another quarter of the whites and the remaining nuts.
2 minutes
13
Reverse the process, pouring chocolate over the remaining egg-whites.
2 minutes
14
Gently fold the two mixtures together until uniform throughout.
2 minutes
15
Pour the batter into the pan
1 minutes
16
Bake in the center of the oven for about 55 minutes or until a cake tester comes out dry.
55 minutes
17
Allow to cool.
30 minutes
18
Loosen sides with a knife before removing cake.
2 minutes