To say that I am overwhelmed is an understatement. As is my mom. In true fashion of my mom though, it was not so much the monetary donations that moved her (though that is nice too), she was so moved by the comments that people left for her through the American Cancer Society.
“People left such wonderful comments to me…they don’t even know me”.
I kindly reminded her that the kind of do since I spill her secrets on here from time to time. 😛 Which I am sure she feels is all worth it now. So thank you, thank you, thank you for all of you who donated!!!! You amazing, amazing people have helped her raise $900!!! $900. In my wildest dreams I didn’t think we would raise so much.
As promised, here is this simple yet insanely good Chocolate Hazelnut Financier with Nutella Ganache. Though this looks simple, there are a couple of steps that make it a little time consuming, but they need to be done. Don’t let that stop you from making it, they aren’t hard, they just take a little time. And when you are done, you will have a cake that will help remind you that life truly is worth living!!!
There is still time to donate, so if you want to help you can go read about it HERE!
Chocolate Hazelnut Financier with Nutella Ganache
4 TBSP unsalted butter
10 oz semi-sweet chocolate
1 ¼ cups heavy cream
1/3 cup Nutella
1 ½ cups hazelnut meal
1 cup almond meal
1 cup all-purpose flour
1 cup powdered sugar
½ tsp baking powder
¼ tsp salt
7 large egg whites, at room temperature
1 tsp vanilla extract
Preheat oven to 350F.
Place oven rack in center of oven. Spray a 10×2-inch round cake pan with pan spray, line with a piece of parchment paper, then coat paper lightly with pan spray.
Melt butter in a medium saucepan over medium heat. Cook until solids separate and brown to a dark golden color, 7 to 10 minutes. Remove from heat and cool at room temperature until it reaches 70 degrees F, about 30 minutes. Don’t chill; it needs to remain liquid. Set aside.
Place chopped chocolate and 1/3 cup Nutella in a medium bowl. Bring cream to a boil in a small saucepan over medium heat. Immediately pour hot cream over chocolate.
Using a spatula, slowly stir in a circular motion, starting from center of bowl and working out to sides. Stir until all chocolate is melted, about 2 minutes. Set aside at room temperature to cool to 70 degrees F.
Sift together almond flour, hazelnut flour, all-purpose flour, powdered sugar, baking powder and salt into bowl of a stand mixer fitted with a paddle attachment or use a large bowl and hand mixer. Turn mixer on low speed and mix dry ingredients 30 seconds.
Add egg whites all at once and mix on medium speed 3 minutes.
Add chocolate mixture and vanilla and mix 30 seconds.
Add melted butter all at once. Be sure to scrape in all browned bits from bottom of pan. Mix 30 seconds on medium speed, then turn mixer to high speed and mix 3 minutes more, scraping down sides of bowl well.
Pour batter into prepared pan, spreading evenly. Bake for 15 minutes. Rotate cake for even browning and bake 15 minutes more, or until a toothpick inserted in center comes out clean. Let cool in pan on a rack 5 minutes, the invert it onto rack, remove cake pan and parchment and cool completely before decorating and serving.
8 ounces semi-sweet chocolate, finely chopped
1 cup heavy whipping cream
½ cup Nutella
Place chocolate and Nutella in a medium heatproof bowl. Bring cream to a boil in a small saucepan over medium heat.
Immediately pour boiling cream over chopped chocolate and Nutella. Tap bowl on counter to settle chocolate into cream, then let stand 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from center of bowl and working out to sides.
Stir until all chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to make sure it’s emulsified.
Pour ganache on top of cake and spread to cover.
Recipe adapted from The Secrets of Baking by Sherry Yard