Dark chocolate (50% cocoa)grated, about 6 oz / 170 g1 cup
Peeled almondsfinely ground, about 85 g¾ cups
Peeled hazelnutsfinely ground, about 85 g¾ cups
Powdered sugardivided, about 170 g1½ cups
Unsalted buttersoftened, about 6 oz / 170 g¾ cups
Potato starchplus more for flouring the pan, about 25 g2
Unsweetened cocoa powderabout 14 g2½ tbsp
Egg whitesat room temperature, about 148 g½ cup
Egg yolksat room temperature, about 85 g⅓ cups
Baking powderabout 4 g1 tsp
Vanilla beanseeds from ½ Bourbon vanilla bean½
Fine salt1 pinch
Powdered sugarfor decorating~2-3 tbspest.
Steps
1
Place softened butter in a mixing bowl. Add half of the powdered sugar and vanilla seeds. Beat with a hand mixer for 6–7 minutes until fluffy. Add a pinch of salt and egg yolks one at a time, continuing to mix until light and creamy.
2
In a separate bowl, combine the grated chocolate, ground almonds, and ground hazelnuts. Sift in the potato starch, baking powder, and cocoa powder. Mix thoroughly and set aside.
3
In a clean bowl with clean beaters, whip the egg whites with the remaining powdered sugar until soft peaks form. Do not overbeat.
4
Preheat oven to 170°C (340°F) in convection mode. Gently fold 1/3 of the egg whites into the butter-yolk mixture using a spatula. Add 1/3 of the dry ingredients, folding gently from bottom to top. Repeat twice more, alternating between egg whites and dry mix.
5
Grease a 9-inch (22 cm) round cake pan and dust with potato starch. Pour the batter in and level the surface. Bake at 170°C (340°F) for about 45 minutes.
6
Let the cake cool in the pan. Flip it upside down to unmold, then place right-side-up on parchment paper to cool completely. Dust the top with powdered sugar before serving.
PrimedTableBETA
