I used to live in England for two years and this is how I “met” Jamie Oliver for the first time. That time he was not known in Hungary at all. Since then I have admired Jamie’s hard work, his food and enthusiasm to change the way for people to eat healthier and encourage them to cook more at home. I even had lunch in his Fifteen restaurant in London. This is a huge experience to always remember.
His Food Revolution campaign is also big I stood for with a few food blogger friends around the world. This food revolution movement is for everyone. If we care about about our children and their future, we should educate ourselves about food and cooking. He also launched a back-to-school campaign to support better food education through the work of the Jamie Oliver Food Foundation.
Love at first sight: yellow creamy sugar butter with dark brown chocolate and nuts mixture…
The other day I started re-watching Jamie’s “Naked Chef” series. He made this cake from walnut and hazelnut. I had almond at home so I used that instead of walnut. You don’t need too many ingredients to bake this cake but the ones you use, should be good quality – that is the secret.
It doesn’t contain any flour so it’s very rich from the almond & hazelnut and chocolate-y. You need only a thin slice from the cake… first. Then half an hour later another thin slice… until it lasts.
Jamie’s Almond Hazelnut Chocolate Cake
Ingredients (serves 4-6, for a 18,5 cm – 7,28 inches – spring form pan)
– 75 g almond
– 75 g hazelnut
– 150 g chocolate (70% cocoa content)
– 125 g soft butter
– 50 g cane sugar
– 3 organic eggs, separating the white parts from the yolks
– pinch of salt
– 1 vanilla bean, split and seeded (this wasn’t in the recipe I added as an extra)
Line the spring form pan with parchment paper then spread butter the bottom and side. Preheat the oven to 190C (374F).
Place the almond and hazelnut into the food processor and whizz up until finely grounded. Add 100 g chocolate and whizz for a minute to break up the chocolate. Put this mixture in a bowl and set aside. Place soft butter and cane sugar into the food processor and blend. Add the egg yolks, one at a time and blend until pale and fluffy.
Mix sugar butter mixture with the nuts chocolate one. In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks. Gently fold the egg whites into the butter nuts chocolate mix.
Pour batter into the prepared pan. Press the remaining 50 g chocolate into the batter in small pieces. Bake the cake at 190C (374F) for about 25-30 minutes. Remove from the oven when a cocktail stick just comes out of the cake cleanly. Cool somewhat before removing from the pan.
One slice for you… Do you like it?