I’m wishing for the isolation to finish and be able to share my cakes again, and I know you are wishing to celebrate all those dates you couldn’t because of the quarantine. So, I give you a nice and easy recipe for your friends to enjoy in all those events that will come together in one week when all this finishes, and finally, we can go back to normal.
This chocolate and hazelnut cake is perfect for any celebration. The cake has a really nice texture, the hazelnut flavour stands out and the chantilly helps gain a lighter texture. The decoration with this colour degradation is simple as well as complete.
And remember! if you make this cake tell me your experience down below in the comments, I’ll love to read how it turned out.
Let’s bake!
CHOCOLATE AND HAZELNUT CAKE
makes 10 servings
· Ingredients ·
Cake:
70 g flour
70 g ground hazelnut
60 g pure cocoa powder
A pinch of salt
225 g unsalted butter at room temperature
200 g sugar
1 tsp vanilla extract
4 large eggs
Chantilly:
500 ml cold whipping cream 35%
50 g sugar
Pure cocoa powder, to the taste
Dripping:
50 g milk chocolate
1 tsp sunflower oil
Decoration:
Cake dices
Chopped hazelnuts
Whole hazelnuts
Cacao nibs
Milk chocolate little squares
· Step by step ·
Cake:
Preheat the oven to 170ºC and line a 15 cm diameter mould with baking paper.
In a medium bowl sift the flour, ground hazelnut, cocoa and salt. Set aside.
In a big bowl, with the help of an electric whisk, mix the sugar with the egg until it turns pale and spongy.
Add the vanilla and mix well.
Add the eggs, one at a time, leaving them to get well to incorporate each time.
Add the flour mixture, previously prepared, in four times mixing well each time.
Pour the batter into the prepared mould, and bake it for 1h approximately at 170ºC.
Leave the cake to cool down for 15 minutes before unmoulding.
Once is completely cooled, cut it into 3 equal layers.
Make some little dices with the remaining cake if you like.
Chantilly:
In a big bowl, with the help of an electric whisk, beat the cold whipping cream.
When it starts to get a bit stiff, slowly add the sugar.
Your chantilly will be perfect once you can’t notice the sugar grains on your fingers.
Divide the chantilly into 4 bowls.
Remember 1 bowl has to have the white chantilly, without any cocoa.
To 3 of them add cocoa powder, to the taste, start with a teaspoon and then add more depending on the taste or colour you like.
Keep them in the fridge until you use them.
Place the chantilly inside 3 different piping bags with the nozzle you like the most.
Dripping:
Melt down the milk chocolate in the microwave, with 30 seconds intervals mixing very well so it doesn’t burn.
Add the oil and mix until it looks homogeneous.
Apply as a decoration once is completely cool, with the help of a teaspoon or a piping bag.
· Tips ·
To make ground hazelnuts you just simply need to process the hazelnuts in a food processor until it gets a flour-like texture, but be careful because it can easily turn into a paste.
Remember the whipping cream has to be 35% fat, otherwise, it will not stiff at all.
Enjoy!
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