Chocolate-Hazelnut cake

Feb 13

Chocolate-Hazelnut cake

Chocolate hazelnut cake is a favorite treat among adults and young people. This is one of my favorite recipes that I saved from my mom. The cake is wonderful, juicy, and soft, and the crusts are drowned with cream. This delicacy is ideal for any celebration. The preparation is not fast, but it is very simple. Follow recipe.

Ingredients: medium, total time: 110 min.

Bark:

Filling:

Glaze:

Preparation:

BARK:

Beat the egg whites with a pinch of salt until foamy, then add 8 spoons of powdered sugar from the total amount.
Beat until stiff and set aside.
In another bowl, whisk the butter with the rest of the sugar until foamy, then add one by one egg yolks, a mix at the same time.
Finally add cooled melted chocolate and combine well until uniform.
In another bowl mix ground biscuits or crumbs soaked in Maraschino liqueur, toasted ground hazelnuts and cinnamon.
Add this mixture to the whipped butter with egg yolks, combine the ingredients well with a spatula.
When you have combined well add gradually whipped egg whites. Combine everything well with light movements of the spatula.
Leave the cream to cool for about 10 minutes.
Take two molds of a round mold 24 cm with a ring, cover with butter and put baking paper, cover with butter and paper.
Divide this mixture for the crust into two equal parts.
Pour evenly into molds and level.
Bake in an oven at 170 °C for about 30-35 minutes.
For a rectangular cake, pour half of the mixture into a 24×36 cm mold/pan and bake at 180 °C for about 15 minutes. Cool and cut in half.
Bake the other half in the same way.
Check the dough with a toothpick.
When the crusts are ready, open the molds and leave them to cool.
You will need 4 identical discs. This means that you will cut each baked crust into two equal parts.
While the crusts are cooling, make the filling for the cake.

FILLING:

In a glass bowl, add the eggs and beat the sugar, vanilla sugar with a hand whisk.
Add cornstarch and neutral cream, and mix again.
Transfer the mixture to steam until you get a lighter and thicker mixture.
Remove from the steam and add the chocolate, mix until it melts and combines with the other ingredients, if necessary, return to the steam and mix.
Add ground hazelnuts and mix with a spatula.
After that, cool the cream 15 minutes and mix it with whipped butter. Combine the ingredients well with a spatula.

PROCESSING:

Place the cooled crusts, which you have already cut into 4 equal discs, next to it.
Place the first crust on a tray and spread with 1/3 of the filling, repeat with the other crusts.
On the last fourth crust, if you have a little filling left, feel free to spread a thin layer on the sides and top of the cake.
Transfer the cake to the refrigerator to cool.
During this time, make the frosting for the cake.

GLAZE:

For the glaze, you can use dark chocolate and sweet cream, if the dark chocolate is stronger, you can add a little more cream or half-and-half.
The second variant is in addition to the description.
Pour sugar and coffee into a small saucepan and let it heat up on a low, moderate heat, after that, remove it from the heat and pour it over the melted chocolate, mix until everything is evenly mixed.
Allow the frosting to cool slightly for about 3-4 minutes, then pour over your cake, including the edges.
If you want decorations like in the picture, whip 150 ml of sweet cream, then add the cooled 5-minute melted chocolate and whip again.
Put the mixture in a cake syringe with an attachment and make decorations as desired.
Refrigerate the cake completely overnight to set completely.
Serve!

Buon appetito!

NOTE:

You can keep this cake in the fridge for up to 5 days.
It can be packed it in the freezer packed in special aluminum boxes with a lid and wrapped in nylon foil, keeping for up to 2 months.