Name: Chocolate, hazelnut and coffee syrup cake
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 3 eggs, at room temperature; 155 gram butter, melted, cooled slightly; 100 gram dark eating chocolate, melted, cooled slightly; 3/4 cup (165g) firmly packed light brown sugar; 1 cup (150g) self-raising flour; 1 tablespoon cocoa powder; 1/2 cup (50g) ground hazelnuts; Espresso syrup; 1/2 cup (110g) firmly packed light brown sugar; 1/2 cup (125ml) water; 2 teaspoon instant espresso coffee granules; Hazelnut cream; 1 1/4 cup (310ml) thickened cream; 1 tablespoon icing sugar; 1 tablespoon hazelnut-flavoured liqueur

Ingredients

3 eggs, at room temperature

155 gram butter, melted, cooled slightly

100 gram dark eating chocolate, melted, cooled slightly

3/4 cup (165g) firmly packed light brown sugar

1 cup (150g) self-raising flour

1 tablespoon cocoa powder

1/2 cup (50g) ground hazelnuts

Espresso syrup

1/2 cup (110g) firmly packed light brown sugar

1/2 cup (125ml) water

2 teaspoon instant espresso coffee granules

Hazelnut cream

1 1/4 cup (310ml) thickened cream

1 tablespoon icing sugar

1 tablespoon hazelnut-flavoured liqueur

Method

1.Preheat oven to 180°C. Grease a 22cm kugelhopf pan well.

2.Beat eggs and sugar in small bowl with electric mixer about 8 minutes or until thick and creamy. Transfer mixture to large bowl. Fold in sifted flour and cocoa, ground hazelnuts, then the melted butter and chocolate.

3.Pour mixture into pan and bake about 40 minutes.

4.Meanwhile, to make espresso syrup, combine ingredients in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil, then remove from heat.

5.To make hazelnut cream, beat ingredients in small bowl with electric mixer until soft peaks form.

6.Stand cake in pan 5 minutes before turning onto wire rack over tray. Pour hot syrup over hot cake. Serve cake warm with hazelnut cream.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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