Baci cake

A decadent chocolate cake with a glossy ganache.











  • 285g 70% dark chocolate
  • 225g soft butter 
  • 225g caster sugar
  • 7 eggs, separated
  • 1 orange, zested
  • ¼ teaspoon ground ginger
  • 225g hazelnut meal


  • 375g 70% chocolate
  • 190g butter, cubed


  • 50g whole hazelnuts
  • Pure cream


1. For the cake

Preheat the oven to 180˚C. Grease and line a 23cm cake tin. Break the chocolate into pieces and place in a bowl above the saucepan of simmering water. Melt the chocolate, stirring occasionally. Remove from heat and set aside to cool. In a bowl, mix the butter and caster sugar until smooth and creamy. Add the egg yolks one at a time. Add the orange zest and ginger. Mix well. Add the hazelnut meal. Mix well. Once the melted chocolate has cooled to lukewarm, gently mix through the mixture. In a separate bowl, whisk the egg whites until they form soft peaks. Using a whisk, gently fold several tablespoons of the egg whites through the mixture. Gently fold through a third of the mix, then another third, and then the final third to make a batter that is light and shiny. Pour into the tin, smooth the top. Place in the centre of the oven and bake for 40 minutes or until a skewer, when inserted, comes out clean. Allow to cool for 5 minutes. Remove from tin and allow to cool for several hours on a cake rack. 

2. For the ganache

Make the ganache by breaking the chocolate in a bowl above a saucepan of simmering water with the cubed butter and melt, stirring occasionally. Allow to cool. It will thicken as it cools. Once thick, but not set, pour over the cake and edges and smooth out using a spatula. 

3. To serve

Toast the hazelnuts by laying them flat on a tray and placing in the oven at 180˚C for 8 minutes. Remove. While still hot, place the hazelnuts in a clean dishcloth and rub for several minutes to remove the skin. Roughly chop. Sprinkle the chopped hazelnuts over the ganache. Serve with pure cream.