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Cathie’s Train Cake – Chocolate Hazelnut Torte

September 12, 2008

My baby sister celebrated her 18th birthday last weekend (although it’s a bit of a cheat, since her real birthday is still more than two weeks away – and made life somewhat busy for me as her party was the same night as the UCanDance one), and requested a train cake to match her Duplo train party.

This is a delicious chocolate hazelnut torte recipe, and although I’m not sure that train-shaped cakes can be considered torte it works really well in the intricately-shaped Nordicware pans – and, even better, because it’s such a decadent cake the need for icing is completely negated. Of course, it also makes a great torte – the cake I made my Dad for Christmas was from this recipe.

It’s also a gluten-free cake, using hazelnut meal as the ‘flour’ – here’s the recipe, in case you want to try it yourself!

Ingredients:
400g 70% dark chocolate, melted and slightly cooled
400g butter
400g ground hazelnuts
300g sugar
10 eggs

Method:
Preheat oven to 160 degrees celcius. Grease or spray a 25cm round tin.

Beat together butter and sugar. Add chocolate, beat, and then gradually add beaten eggs. Fold in hazelnuts. Pour into pan, spreading evenly with spatula.

Bake for 40 minutes, and then turn oven off and leave in oven with door ajar for a further 30 minutes.

Wait until cool and turn out of tin. Dust with icing sugar to serve.

My tips:
– I use whatever tin I feel like. If you’re using a fiddly one like my train make sure you use a pastry brush to get your non-stick spray/grease into every last crevice
– I generally don’t bother with the resting in the oven, as my oven is usually needed for other things, and so far it’s always turned out fine
– You could easily halve this recipe and use a 20cm round tin if you prefer. It is a very rich cake, so a little goes a long way

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