I bought the most wonderful hazelnut in Piemont, they now have place in my store cupboard
Here is an old favourite recipe of mine, which I have plans to make very soon with them
I will do a step by step for you then
Torta al cioccolato alla genovese con zabaione “cotto”
255g bitter chocolate
200g caster sugar
1 tbsp grated orange rind
1 tbsp finely chopped fresh ginger
6 eggs separated
5 egg yolks
7 tbsp sugar
11/2 dl marsala (+ a little extra for the cake )
60 ml cold water
1 tbsp orange juice
250 ml slagroom
2 el suiker
1 tl zeer fijne suiker
Roast the hazelnuts and chop finely.
Prepare a cake tin of 22 cms by lining the bottom with a round of greaseproof paper and brushing the bottom and sides with melted butter.
Melt the butter and chocolate au bain marie and allow to cool.
Beat the egg yolks with 150grams of the sugar and the orange rind until light and creamy, add the cooled chocolate mixture and the grated ginger followed by the flour and the hazelnuts.
Beat the egg whites until holding shape and fold into the mixture. Bake in a pre heated oven at 160 °C for 40 minutes.
Remove from the oven and allow to cool .Turn out when cooled.
Make the Zabaione “cotto”;
Prepare a pan au bain marie, place the egg yolks in the bowl over the hot water and add 3 tbsp of the sugar, beat with a wooden spoon until the sugar is dissolved and the egg yolks become creamy.
Add the marsala.
Place the rest of the sugar and the water in a small pan. Let the sugar dissolve and cook to a caramel add the lemon juice.
Add to the mixture in the bain marie pan and beat over the heat until thick . Leave to cool beating from time to time.
Beat the cream with the sugar and fold into the cold zabaiona.
Sprinkle the cake with the rest of the marsala and serve with the Zabaione “cotto”.