Amy Riolo: Baking from scratch is easier than you might think. My chocolate hazelnut cake is worth the effort. First, we will mix together our wet ingredients.
We will start by whisking the egg yolks, then I am going to add in sugar and we can whisk in our vanilla and our orange juice and the orange zest. We will just whisk everything together. When you have a nice creamy consistency, this is when you want to fold in half of your egg whites.
Because we don't have any lavenders in this recipe, there is no yeast or baking powder or baking sodas. So we want to make sure that the eggs whites have really been folded to a nice stiff consistency. This will help our cake to rise. And as the egg white start to get incorporated, you don't notice any more white lumps. That's really what we are looking for. And you can always tell as you are folding in just take your spatula and fold in the opposite direction. And if you notice any pieces of white then you haven't finished folding.
So I am going to slowly add in my butter and now we can add in a rest of the egg whites and now we will mix together our dry ingredients. We are going to start with our ground hazelnuts.
We can add in some flour, then we have got our chocolate and cinnamon and some salt and mix everything together. And then we can add our dry ingredients right into our egg mixture, slowly add it in nearly about 3 additions.
Now you can see this is really coming together nicely into a nice thick batter. Now we can spread the batter right into our pan. Then we will tap the pan on a counter. Now we are going to put our cake into a 350 degree oven. After 40 minutes in the oven, our cake is ready to go.
Let it cool completely and then cut it and serve. Here we have our chocolate hazelnut cake. A delicious sweet treat to enjoy anytime.