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Pierre Herme's Chocolate Cake with Nuts

Based on a recipe from Pierre Herme Desserts by Dori Greenspan with some changes and adjustments.
Servings 22 cm loaf cake pan
Author נטלי

Ingredients

For the cake:

  • 185 grams all-purpose flour
  • 65 grams dark chocolate
  • 1 tsp. baking powder
  • 140 grams sugar
  • 140 grams praline paste
  • Pinch of salt
  • 4 large eggs at room temperature
  • 160 ml. milk see notes for nondairy version
  • 100 ml. vegetable oil
  • 50 grams chopped hazelnuts
  • 50 grams chopped walnut
  • 50 grams chopped almonds
  • 50 grams chopped pistachios
  • 100 grams dark chocolate 60% cocoa solids coarsely chopped

Instructions

  1. Preheat oven to 170c degrees and grease the pan.
  2. Sift flour, cocoa and baking powder to a bowl and set aside.
  3. In a bowl of mixer with a whipping hook, put sugar, salt and praline paste and whip until mixture is smooth.
  4. Add eggs one at a time, while mixing between additions until incorporated. It is important to "clean" the sides of the bowl using a spatula in order to get a completely smooth mixture.
  5. In a small bowl, mix milk and oil.
  6. Reduce the mixer speed and add the milk mixture in a thin stream while whisking.
  7. Switch to a paddle attachment add flour, cocoa and baking powder.
  8. Continue to blend at medium speed until smooth batter forms.
  9. Add the nuts and chopped chocolate and stir gently with a spatula only until they are evenly dispersed in the batter.
  10. Pour the batter into the pan and flatten off the top.
  11. Bake for about 50-60 minutes or until the cake is very solid to the touch and a knife inserted in the center comes out with moist crumbs.
  12. Cool completely and serve at room temperature.

Recipe Notes

  • Keep the cake in an airtight container at room temperature for up to 4-5 days. Warm it slightly before serving.
  • Freeze the cake well wrapped for up a month. The original recipe uses 120 grams of melted butter, but I prefer to use oil in pound cakes.
  • Nondairy version: use hazelnut milk, soy milk or coconut milk instead of milk in the same amount. The resulting cake comes out high and very large.
  • If you want, you can divide the batter between two 25 cm loaf pans. Baking time will be shorter.