Chocolate Hazelnut Cake with Peaches and CreamIngredients
7 ounces whole hazelnuts with skins
2/3 cup plus 2 teaspoons sugar
4 1/2 ounces dark chocolate (75-80%)
1 cup heavy cream
1/2 teaspoon vanilla extract
3-5 ripe peaches
1/2 cup apricot preserves
Preheat oven to 400 degrees F.
Line bottom of 10-inch cake pan with parchment paper and grease sides.
Chop hazelnuts coarsely in food processor using pulse. Set aside. Separate eggs. Beat yolks with 1 cup sugar until pale and fluffy.
In separate bowl beat egg whites until they stand in stiff peaks.
Melt the chocolate over very low heat on stove. Add to egg yolk mixture in slow steady stream and mix well.
Fold in chopped nuts, then fold in egg whites.
Pour batter into prepared pan and even out with a spatula.
Bake in preheated oven for 30 minutes. Loosen sides and unmold upside down onto cake rack and let cool slightly. Carefully remove parchment.
Let cool completely.
Whip cream until it stands in stiff peaks adding 2 teapoons sugar and vanilla extract.
Place cake with the flat side up on cake plate. Evenly spread whipped cream over cake.
If peaches are very ripe, remove peel with small pointy knife. Otherwise, make "X" on bottom of each peach and blanch for 1 to 2 minutes, then remove skin.
Cut peaches into thick even slices.
Strain apricot preserves and warm them over very low heat in small saucepan.
Dip each peach slice in the preserves, then arrange slices on cake.
Refrigerate until serving.