By chef Kyriacos Kyriacou
- 6 large eggs separated
- 1 pinch of salt
- 125 gr unsalted butter (about 1/2 cup) + extra for the form
- 400 gr Nutella (a big jar)
- 1 tablespoon coffee liqueur or brandy
- 100 gr (1 1/3 cups) ground hazelnuts
- 100 gr black chocolate (70% cocoa), melted in bain marie
- Flour for the form
Glaze and filling:
- 2 cup whipping cream
- 2 tablespoons of coffee or brandy liqueur
- 250 gr black chocolate (70% cocoa), chopped
- 2 cups honey
- 1 tablespoon fresh, chopped lavender
- ½ cup brandy
- ½ cup pomegranate juice
Preheat the oven to 180 ° C and butter and flour a 23-24 cm diameter spring mold. Beat the egg whites in a large bowl until they form a meringue. In another bowl, mix the butter with Nutella, add the liqueur or brandy and the yolks. Then, mix in the ground hazelnuts and melted (cold) chocolate.
Take 1/3 of the meringue and stir in the mixture. Slowly add the rest of the meringue and mix with gentle circular movements, taking mixture from the bottom and bringing it to the surface until it is homogenized. Empty the mixture in the mold and bake the cake for about 40 minutes. Remove it from the oven and allow it to cool completely while in the mold.
Glaze and filling: Put the cream in a heavy, low boiling pot, along with chocolate and liqueur or brandy, and stir until the chocolate melts. Then beat the mixture with the wire until it thickens enough to spread on the cake. Carefully remove the cake from the mold, divide it in the middle and spread over half a glass of filling. Cover it with the second piece of cake and spread the surface and sides with the remaining glaze. Store in in the refrigerator for a minimum of 2 hours before serving.
Honey-lavender sauce: Put all the ingredients in a saucepan and simmer on a low heat until the mixture binds and almost half remains. Pass it through a strainer and serve with the cake.