Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

Source: "Spago Chocolate" (IHHDRO)

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Grease, flour and line with parchment a 10 x 3 inch round cake pan.
  3. Reserving 2 tbl of sugar, sift together the sugar, flour, baking powder and salt.
  4. Set aside.
  5. In an electric mixer fitted with a paddle, beat the egg yolks at high speed.
  6. Turn to low and add the oil and vanilla.
  7. On low, gradually add the sifted dry ingredients, turn up speed mand beat until smooth.
  8. In an electric mixer with a whisk, whip egg whites until soft peaks form, graduaqlly add reserved 2 tbl sugar and co0ntinue to whip until whites are shiny and firm but not stiff.
  9. Fold 1/4 of the whites into the egg yolk mixture, then scrapethe egg yolk mixture back into the whites.
  10. Fold quickly to incorporate.
  11. Fold in the hazelnuts.
  12. Scrape into cake pan and bake until cake is golden and springs back when lightly touched.
  13. About 35 minutes.
  14. Cool.

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