Hello! I'm back after a short break. My latest attempt...Rich Chocolate Cake made with killer Valrhona semi-sweet chocolate and topped with chopped hazelnuts.

Below is the recipe:

INGREDIENTS

• 125 chopped dark chocolate, at least 64% cocoa solids
• 125g butter
• 280ml milk
• 250g plain flour, sieved
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 120g brown sugar
• 125g caster sugar
• 2 egg yolks
• 2 egg whites
• 1/4 tsp cream of tartar

GANACHE

• 125g chopped dark chocolate, at least 64% cocoa solids
• 120ml heavy cream

METHOD

• Preheat convection oven to 150C.
• Grease and line a 18cm x 18cm baking tin.
• Melt the chocolate with brown sugar, while adding milk and stirring continuously.
• Cream butter with beater with caster sugar until light and fluffy.
• Gradually add yolks to creamed mixture until well combined.
• Add sieved flour, salt and baking powder into creamed mixture while stirring.
• Add melted chocolate mixture into the mixing bowl and beat until smooth.
• In a separate mixer, whisk egg whites and cream of tar tar until soft peaks form.
• Gently fold egg white mixture into cake mixture.
• Pour mix into baking in and bake for 30 minutes or until toothpick comes clean.
• While waiting for cake to bake, heat up heavy cream until it almost boils, pour in chocolate and stir continuously.
• Once the cake and ganache is cool, pour ganache over cake.

Most recipes call for 45 to 50 minutes of baking but with a commercial convection oven, do remember to reduce the amount of time and temperature. The cake turned out perfect for me at about 35 minutes. The result - perfectly even, rich and dense chocolate cake!

Once you've tried a commercial convection oven, you won't settle for anything less. Make an appointment to test our ovens before the festive seasons!