1 1/3 cup (5 1/2 oz) 150 g plain flour
1/3 cup (75 g) butter or block margarine
2 tbsp (30 ml) cocoa powder, sifted
2 tbls (25 g) sugar
25 g (1 oz) ground hazelnuts (filberts)
1 egg yolk
1/3 cup (75 g) butter or block margarine
2 tbsp (30 ml) cocoa powder, sifted
2 tbls (25 g) sugar
25 g (1 oz) ground hazelnuts (filberts)
1 egg yolk
for the filling
2 eggs, separated
1/3 cup (65 g) caster sugar (superfine granulated)
350 g (12 oz) curd cheese
40 g (1 1/2 oz) ground hazelnuts (filberts)
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) whipped
25 g (1 oz) cocoa powder, sifted
2 tsp (10 ml) dark rum
icing sugar (confectioners sugar), for dusting
1/3 cup (65 g) caster sugar (superfine granulated)
350 g (12 oz) curd cheese
40 g (1 1/2 oz) ground hazelnuts (filberts)
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) whipped
25 g (1 oz) cocoa powder, sifted
2 tsp (10 ml) dark rum
icing sugar (confectioners sugar), for dusting
method
1. Lightly oil a 20.5 cm (8 inch) round loose-based cake tin.
2. To make the chocolate pastry, put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
3. Stir in the cocoa powder, the sugar and hazelnuts. Then add the egg yolk and sufficient water to give a soft dough.
4. Roll out the pastry on a lightly floured work surface and use to line the prepared tin. Chill while making the filling.
5. To make the filling, whisk the egg yolks and sugar together in a bowl until thick enough to leave a trail on the surface when the whisk is lifted.
6. Whisk in the cheese, nuts, cream, cocoa powder and rum until blended.
7. Whisk the egg whites until they are stiff, then fold them into the cheese mixture.
8. Pour the mixture into the pastry case and fold the edges of the pastry over the filling.
9. Bake in the oven at 170°C (325°F/gas 3) for 1 1/2 hours until risen and just firm to the touch. Carefully remove from the tin and dust the top with icing sugar. Serve while still hot.
2. To make the chocolate pastry, put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
3. Stir in the cocoa powder, the sugar and hazelnuts. Then add the egg yolk and sufficient water to give a soft dough.
4. Roll out the pastry on a lightly floured work surface and use to line the prepared tin. Chill while making the filling.
5. To make the filling, whisk the egg yolks and sugar together in a bowl until thick enough to leave a trail on the surface when the whisk is lifted.
6. Whisk in the cheese, nuts, cream, cocoa powder and rum until blended.
7. Whisk the egg whites until they are stiff, then fold them into the cheese mixture.
8. Pour the mixture into the pastry case and fold the edges of the pastry over the filling.
9. Bake in the oven at 170°C (325°F/gas 3) for 1 1/2 hours until risen and just firm to the touch. Carefully remove from the tin and dust the top with icing sugar. Serve while still hot.
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