Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup hazelnuts
- 6 ounces semisweet or bittersweet chocolate
- 5 ½ tablespoons (125 g ) unsalted margarine
- ½ tablespoon potato flour or rice flour (for those who eat kitniyos)
- 4 eggs , room temperature
- 1 egg white , room temperature
- ½ cup granulated sugar
Directions
Preheat oven to 350°F and roast hazelnuts for about 15 minutes.
Rub to remove skin and allow nuts to cool.
Coarsely chop nuts and 2 ounces of chocolate into small chips and set aside.
Grease a 9x5- inch loaf pan with ½ tablespoon of the margarine and dust lightly with potato flour.
Place remaining chocolate, broken into small pieces, in top of double boiler .
Cover and place over simmering water until melted.
Gradually whisk in margarine until smooth and evenly mixed; set aside.
Whip egg yolks, while adding sugar slowly until pale and thick (about 10 minutes).
Pour in cooled chocolate, beating until thoroughly combined; set aside.
Whip the 5 egg whites at high speed until stiff.
With a rubber spatula , fold half the nuts, the chocolate chips and a quarter of the egg whites into the chocolate mixture.
Repeat with another quarter of the whites and the remaining nuts.
Reverse the process, pouring chocolate over the remaining egg-whites.
Gently fold the two mixtures together until uniform throughout.
Pour the batter into the pan
Bake in the center of the oven for about 55 minutes or until a cake tester comes out dry.
Allow to cool. Loosen sides with a knife before removing cake.