Carmela Soprano's Baci Cake, Glazed Chocolate Cake with Hazelnuts

Okay... last February I posted about making Shrimp Aragonate and Baci Cake, a chocolate hazelnut torte, for our Valentine's Day dinner.

Paul liked it.

Apparently a lot of people got curious about Baci Cake.

No, I'm not psychic.

Blogger keeps track of what people were searching for when they land here.

A really popular search word is "baci".

Take a look at the top posts.

They're just to the right.

Carmela Soprano's Baci Cake.

With the booze recipes.

Which have been up for a couple of weeks.

(None of my business.)

The Baci Cake has been up for over 10 months.

(Just drink in moderation.)

Since last May 106 people have hit that post.

This isn't the Huffington Post.

For me, that's a lot of hits.

Okay... I can take a hint.

Carmela Soprano's Baci Cake is a hassle to make.

I didn't bother posting the whole recipe.

I'm sorry.

If you still want to make it, here it is, with a few changes from how I found it in Carmela's Entertaining with The Sopranos cookbook.

I'll skip a line every time you need a new bowl.

You'll also need a few spatulas.

If you freak out at a messy kitchen, you've been warned.

I won't tell Paulie Walnuts if you make a few changes, too.

Just do what you've gotta do.

                        Baci Cake

grease and flour

9 x 2 inch round pan or springform pan

tap out excess flour         

preheat oven to 350º           

bake 55 minutes (see below)

Put in heatproof bowl

8 ounces semisweet chocolate, chopped

Place over simmering water (or in a microwave), uncovered, until softened.

Stir until smooth.

Remove from heat and let cool.

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Place in a large mixer bowl

1/2 pound unsalted butter, cut into small pieces

1 cup sugar

Beat until light and fluffy (about 3 minutes).

----

Add

6 large egg yolks

2 tablespoons dark rum

Beat until smooth.

----

With a heatproof spatula, stir in

melted chocolate

1 1/2 cups toasted skinned hazelnuts, finely chopped

----

In another large bowl, WITH CLEAN BEATERS, 

beat at medium speed until foamy

6 large egg whites

pinch of salt

Increase the speed to high and beat until soft peaks form when the beaters are lifted.

----

With a spatula, gently fold about a quarter of the whites into the chocolate mixture.

Repeat 3 times.

Spread batter in pan.

Bake until the cake is firm around the edge but soft in the center.

Let the cake cool in the pan on a wire rack for 10 minutes.

Unmold the cake upside down on the rack and let it cool completely.

----

Cut 4 2-inch-wide strips of wax paper.

Place the upside down cake on a serving platter.

Arrange the wax paper under the cake to protect the platter.

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For the Glaze:

Combine in a heatproof bowl

6 ounces bittersweet chocolate, chopped

2 tablespoons unsalted butter

Place over simmering water (or in a microwave), uncovered, until softened.

Stir until smooth.

Pour the glaze over the cake, letting some spill over the sides.

With a spatula smooth the glaze over the top and sides.

----

Sprinkle on top of the cake in a circle close to the edge (or not)

2 tablespoons toasted skinned hazelnuts, finely chopped 

----

Cover with a large overturned bowl or dutch oven.

Refrigerate until 1 hour before serving.