1 1/2 cups plus 2 1/2 tablespoons flour
2 1/4 cups hazelnut flour (or finely ground hazelnuts)
2 teaspoons salt
2 cups minus 1 tablespoon sugar
11.3 ounces (1 cup plus 5 tablespoons packed) hazelnut paste
6 eggs plus 6 egg yolks
1 teaspoon vanilla
1/2 teaspoon orange oil
2 tablespoons finely chopped candied orange peel
1/4 cup plus 2 tablespoons orange juice
3 3/4 cups loosely packed (12 ounces) sifted powdered sugar
1 pound good quality semisweet chocolate, chopped
1. Heat the oven to 350 degrees and lightly grease the cannelé or baba molds.
2. In a medium bowl, combine the flour, hazelnut flour and salt. Set aside.
3. In the bowl of a food processor with the paddle attachment, or in a large bowl with a fork, mix together the sugar and hazelnut paste until the paste is broken up and combined with the sugar. It should be a mealy consistency. Continuing with the paddle attachment, or with a hand mixer, add in the eggs, yolks, vanilla, orange oil and orange peel. Slowly mix in the dry ingredients until combined, then mix in the butter until incorporated into the batter.
4. Place the molds on a sheet pan and fill each two-thirds full of batter. Place the pan in the oven and bake for 25 to 30 minutes (times will vary depending on the types and thickness of the molds) until the tops are rounded, golden and a toothpick inserted into the middle of the cake comes out clean. Remove the tray from the oven, and allow the molds to rest 5 minutes on a rack before unmolding the cakes. Cool the cakes completely on the racks.
5. Prepare the glaze: Place 2 tablespoons of orange juice in a large bowl and slowly add some of the powdered sugar, whisking together to fully incorporate. Continue to add orange juice and sugar alternately until all juice and sugar have been added and the glaze is smooth.
6. When the cakes are cool,trim the bottoms of the cakes (the rounded ends) so they are even and flat. Carefully dip each cake into the glaze to coat the top and sides, then invert (so that they're upright) onto the rack until the glaze is dry. Repeat with all of the cakes.
7. Melt the chocolate gently in a double boiler or in a medium metal bowl set over a pan of simmering water (make sure the water does not touch the bottom of the bowl). Stir the chocolate occasionally so that it melts evenly.
8. When the cakes are dry,carefully dip the bottom of each cake into the chocolate so that the bottom and a small portion of the sides are evenly covered. Remove the cake from the chocolate, shaking gently to allow any excess chocolate to drip from the cake back into the bowl. After each cake is coated, place it on a large sheet of parchment paper, and continue to coat a few more cakes. When a few cakes have been coated and the chocolate is just starting to set (it will not be dry), move each of the coated cakes to another sheet of parchment paper -- this will remove the "footprint" (excess chocolate that has pooled around the cake) and allow the cake to dry with clean edges. If the chocolate starts pooling again around any cakes, simply move them again to a clean space on the parchment paper. Repeat with the remaining cakes. Allow the cakes to dry completely. The cakes will keep for 1 week, refrigerated.
Each cake: 338 calories; 5 grams protein; 42 grams carbohydrates; 2 grams fiber; 18 grams fat; 5 grams saturated fat; 84 mg. cholesterol; 145 mg. sodium.