美味咖啡巧克力榛子蛋糕秘方

At the River Cafe we make a delicious coffee, chocolate and hazelnut cake, normally with instant coffee, but we have decided to switch to using a Fairtrade espresso coffee in the cake now, and we are thrilled with the result. Salute to Fairtrade.

在河岸咖啡馆，我们做了一种超美味的咖啡巧克力榛子蛋糕。一般我们都用速溶咖啡来做，但这次我们决定用Fairtrade的意式浓缩咖啡来试试，而结果出乎意料的满意！向Fairtrade致敬！

Recipe serves six.

六人份的配方

* 200g (7oz) butter, plus extra for greasing

200克黄油，稍微多准备一点用来涂底

* 400g (14oz) hazelnuts, shelled

400克去壳榛子

* 2 tbsp espressso, made with Fairtrade coffee

两茶匙意式浓缩咖啡

* 200g (7oz) Fairtrade 70 per cent dark chocolate, broken into small pieces

200克70%纯度的黑巧克力，敲成小块

* 6 medium eggs

6个中等大小的鸡蛋

* 220g (7¾oz) caster sugar

220克糖霜

Preheat the oven to 190C/375F/gas mark 5. Using the extra butter, grease a 25cm (10in) cake tin, and line with parchment papers.

预热烤箱到190摄氏度。用备用的黄油均匀涂抹10寸的蛋糕模具，铺上烤箱用纸。

Roast the hazelnuts in the oven until brown. Let cool, rub off the skins, and grind the nuts to a fine powder.

把榛子放到烤箱里烤至焦黄。待冷却后去掉外皮，打成粉末。

Make up espresso, using Fairtrade coffee. Melt the chocolate with the butter and coffee in a bowl over barely simmering water. Cool, then fold in the hazelnuts.

做一杯意式浓缩咖啡。将巧克力和黄油、咖啡一起放入一个碗里，放一点点温水慢慢加热融化，跟着倒入榛子。

Separate the eggs, beat the yolks and sugar in a mixer until pale to double the size. Fold in the chocolate.

将蛋黄蛋清分离，把蛋黄加糖一起搅拌至原来两倍体积、再加入巧克力的混合物里。

Beat the egg whites until stiff, and then carefully fold into the mixture. Pour into the tin. Bake in the oven for 50 minutes. Cool in the tin.

将蛋白打至起泡，再小心倒入以上混合物、最后倒入模具中。烘烤50分钟。冷却、出模。

Tip: Turn the cake upside down out of the tin to serve. You could dust it with some icing sugar if you like.

贴士：将蛋糕出模后，可以在表面洒上一些糖霜做装饰。