Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1 1/2 cups hazelnuts, about 6 to 7 ounces
• 8 ounces semisweet chocolate, cut into 1/4-inch pieces
• 16 tablespoons unsalted butter
• 1 cup sugar, divided
• 8 eggs, separated
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup water
• 1/3 cup light corn syrup
• 1 cup sugar
• 8 ounces semisweet chocolate, cut into 1/4-inch pieces

Recipe

• 1 set a rack in the middle level of the oven and preheat to 350 degrees. butter a 12-cup bundt pan and flour the buttered surface.
• 2 shaking out the excess. place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
• 3 bring a small pan of water to a boil and remove from heat. place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally,until melted. remove bowl from pan and set aside.
• 4 in a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. beat in the chocolate and scrape bowl and.
• 5 beater(s). beat in the egg yolks, one at a time. scrape bowl and beater(s). stir in the ground hazelnuts and the flour by hand.
• 6 in a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. continue whipping the egg.
• 7 whites until they are and opaque, and beginning to hold their shape when the beater(s) are lifted. increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
• 8 stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula,.
• 9 continuing to fold until no streaks of egg remain. scrape the batter into the prepared pan.
• 10 bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the.
• 11 central tube emerges clean. place a rack on the pan and invert cake and pan to rack to cool. remove pan after 5 minutes and allow cake to cool.
• 12 for glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. place over low heat and bring to a boil, stirring occasionally to dissolve sugar. remove from heat and add chocolate.
• 13 swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. whisk glaze smooth.
• 14 before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. cut a hole in the canter corresponding to the central tube in the cake pan. slide the cardboard under the cake and place it on a rack over a jelly roll pan. pour glaze from pan onto highest point of cake, all around, allowing glaze to drip.
• 15 down outside and center of cake. let glaze dry before moving cake.