Polski 
The best chocolate and hazelnut Bundt cake. Flourless; it is made with hazelnuts and chocolate, so you cannot help but think that it tastes like… Nutella ;). Easy to make, beautifully fragrant and with an interesting nutty texture. To intensify the chocolate flavour, it is finished with a chocolate glaze. Highly recommended!
* To make the cake completely gluten-free, use gluten-free baking powder.
Ingredients for the chocolate and hazelnut Bundt cake:
- 200 g butter
- 200 g caster sugar
- 6 large eggs
- 2 tsp vanilla extract
- 150 g dark chocolate (70%)
- 200 g ground almonds
- 200 g ground hazelnuts
- 1 tsp baking powder*
All the ingredients should be at room temperature. Chop the chocolate, melt it in a bain-marie or in the microwave, and leave to cool slightly.
Place the butter and sugar in the bowl of a stand mixer. Beat until light and fluffy. Add the eggs one at a time, beating until fully incorporated after each addition (the mixture may look curdled at this stage, but this will not affect the finished cake). Add the vanilla and beat to combine. Add the melted chocolate and mix until combined. Add the ground almonds and hazelnuts, then the baking powder, and fold together with a spatula just until combined, no longer.
Grease a Bundt tin with a capacity of approximately 2.1 litres with butter and dust with plain flour, shaking off any excess. Transfer the batter to the tin and smooth the surface. Bake at 170°C (without fan assistance) for 45–50 minutes, or longer if necessary, until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool slightly in the tin, then turn out onto a serving plate and leave to cool completely.
Pour the slightly thickened chocolate glaze over the top and decorate as desired.
Ingredients for the chocolate glaze:
- 80 ml double cream, 30% or 36% fat
- 80 g dark chocolate chips or chopped dark chocolate
Place the double cream in a small saucepan. Heat until almost boiling, then remove from the heat. Add the chocolate chips to the cream and leave to stand for 2 minutes. After this time, stir until you have a smooth chocolate sauce. Leave to thicken slightly.
The chocolate and hazelnut Bundt cake keeps very well at room temperature, covered or stored in a cake container.
Enjoy!
Recipe source: biteitquick.com.
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