This recipe comes from the book Food in the City. The book has "100 cosmopolitan recipes from the 10 most fabulous culinary cities in the world." The recipe I chose comes from Barcelona.
All of the ingredients! Pretty standard for a cake.
First step! Take about 1/3 of the hazelnuts and pulse them until very finely ground. I didn't make mine very fine.
Preheat your oven to 350 degrees. Then, let your raisins soak in about two tablespoons of brandy.
Put the butter and chocolate in a heatproof bowl and put it over a pot of simmering water until it is melted.
Mmmm...chocolate sauce. Just let it sit over the hot water for a minute or two while you prepare the next step.
Beat the eggs, sugar and vanilla for about 3 minutes until it is light and fluffy.
Add the chocolate into the egg/sugar/vanilla mixture. Mix!
Add the raisins to the remaining hazelnuts and coat with about a tablespoon of flour.
Sift the flour, baking powder, salt into the mixture.
Add the hazelnuts. Mix.
Add the raisin/hazelnut mixture. Fold it into the batter.
Cover the bottom of a pan with parchment paper. Pour the batter in. I used a spring form pan to take the cake out easily. Bake for about 40-45 minutes.
After letting the cake cool in the pan for 10 minutes, take it out and let it sit on the cooling rack for a bit. Remove the paper from the bottom. Whoops, some cake went with it.
Transfer the cake to a plate and add some powdered sugar to the top!
Cut a piece and enjoy! :)
That looks delicious and I want to try it... what do I need?
-1 cup of skinned hazelnuts, lightly toasted (I used chopped, not toasted with skin. I'm a rebel)
-3/4 cup butter, softened
-3 ounces of bittersweet Spanish chocolate (at least 85% cocoa solids) I used 60% bittersweet
-4 extra large eggs
-1 tsp vanilla extract
-1/2 cup sugar
-1/3 cup all-purpose flour, 1 tbsp extra
-1/2 tsp baking powder
-pinch of salt
-1 cup raisins
-2 tbsp brandy