I love him. I can’tl help it. My love was born by chance watching Gambero Rosso Channel, maybe it was during an old The naked chef episode… He is joyful, rowdy, fun, enthusiastic. He is always singing and dancing while cooking, he gets carried away for a well-made dish, tastes everything with pleasure and makes everything with passion. What about his recipes? I love them… there is always that typical touch, that tip which can help you through… to cut a long story short, that for Jamie Oliver is true love!
Some days ago I saw a an old episode where Jamie was making a superb chocolate cake which left my mom and me standing open-mouthed. Simple, fast, for dummies. You slice the cake and melting chocolate drops come out to mesmerize you.
I was up to something else (maybe stuffed zucchini) and so I wrote down allthe ingredients on a magazine sheet, with the intention to copy all my notes on my notebook as soon as possible. I lost the magazine, obviously. But, since I am a lucky girl, in the twinkling of an eye Fabien has found the recipe on line, right in time for the Fettunta Party.
The original recipe of this fabulous Two nuts Chocolate cake provides almonds and walnuts… since Jamie himself says it can be made with different kind of nuts, I used hazelnuts instead of walnuts, as I had a whole sack of hazelnuts! However, try almonds and pecans too, because Jamie says it is his favourite version.
So, let’s hit the recipe as found here, with my changes in blue.
Ingredients (serve 8):
- almonds, peeled 150 gr
- hazelnuts, peeled 150 gr
- dark chocolate, 300 gr
- cocoa powder, 1 heaped teaspoon
- butter, 255 gr
- caster sugar, 100 gr
- large eggs, separated, 6
Preheat oven to 190°C.
Line the bottom of a 25cm tin with a piece of greaseproof paper before buttering the bottom and sides, then dusting with flour.
Place the nuts into a food processor and whizz up until finely ground. Add the chocolate (200 gr only) and cocoa, and whizz for 30 seconds to break up the chocolate. Put to one side in a separate bowl.
Add the butter and sugar to the food processor and beat until pale and fluffy. At this point, add the egg yolks one at a time, then mix together with the chocolate and nuts.
In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix.
Pour all the mixture into the tin. Roughly chop the remaining dark chocolate and sprinkle over the cake, pressing inside the bits with your fingers (ad Jamie did in the episode).
Bake in the preheated oven for around an hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for five seconds. When removed, it should be reasonably clean.
Serve with whipped cream, ice-cream or creme fraiche.
IN this period I’m enjoying myself on this web site, Big Huge Labs, so be patient with my experiment!
The book in the picture is a Jamie book, but it doesn’t contain this recipe. However, you can find inside another delicious recipe for the Fifteen chocolate cake.