Bundt cake with hazelnuts, chocolate and baileys, chocolate icing

Ingredients

For the cake

• 130 g ground hazelnuts
• 115 g of semi-salted butter
• 100 g of praline baking chocolate (praline type) or dark chocolate
• 3 eggs

• 70 g of sugar

• 9 cl of milk
• 3 tablespoon(s) baileys
• 130 g of flour

• 1 sachet of baking powder

For the icing

• 100 g of dark pastry chocolate

• 30 g whole hazelnuts
• 1 teaspoon(s) of fleur de sel

Preparation

1. Preheat the oven to 180°C (th. 6). Spread the powdered hazelnuts on a first plate, and the whole hazelnuts on a second plate. Bake for 15 to 20 minutes, stirring halfway through cooking. Rub the whole hazelnuts in a cloth to remove their skins. Chop them. Reserve.

2. Lower the oven temperature to 170°C (th. 5-6). Melt the butter, reserve 3 tbsp. tablespoons to grease the mold. Chop the praline chocolate into chips.

3. Mix the egg yolks with the sugar. Add the milk, Baileys, then the melted butter. Add the flour, roasted ground hazelnuts, yeast, fleur de sel and praline chocolate chips.

4. Beat the egg whites until stiff and gently incorporate them into the dough.

5. Butter the bundt cake or kouglof mold with a brush. Pass well through all the grooves, this is essential for unmolding. Be generous with butter.

6. Pour the batter into the mold.

7. Bake for 40 min. Check the cooking using the blade of a knife, which should come out dry. Invert the cake onto a rack.

8. Prepare the icing: melt the dark chocolate. Pour it over the cake. Sprinkle with chopped hazelnuts and a few grains of fleur de sel. Serve the cake when it is very cold and the icing has hardened.