How To Cook Chocolate Cake With Hazelnuts And Caramel Cream - Recipe
Author: Maryam Ayres
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
Learn how to cook "Chocolate cake with hazelnuts and caramel cream". Delicious recipe.
Necessary products
For the dough:
100 grams of dark chocolate
125 grams of butter
120 grams of sugar
4 eggs
4 eggs
75 grams of flour
1 teaspoon baking powder
75 grams of ground hazelnuts
For cream:
500 milliliters of milk
40 grams of caramel pudding powder
80 grams of powdered sugar a
little granulated sugar
250 grams of butter
For decoration:
200 grams of whole hazelnuts
125 grams of sugar
10 grams of butter
25 grams of dark chocolate
Method of preparation :
Turn on the oven to preheat to 175 degrees, prepare a detachable form with a diameter of 28 centimeters, cover the bottom with parchment.
The dough
Break the chocolate into pieces, melt it together with the butter in a water bath. Separate the egg whites from the yolks. Beat the egg whites with half the sugar until stiff foam is obtained. Beat the yolks with the remaining sugar and add to the chocolate mass. Stir.
Add the baking powder to the flour and sift directly into the chocolate mass. Then pour the ground hazelnuts, stir and carefully add the egg whites.
Distribute the dough evenly in the prepared dish and bake for 30 minutes. When you remove the marshmallows from the oven, wait for it to cool completely and cut thoroughly into two pieces horizontally.
The cream
Mix the pudding powder with 30 grams of powdered sugar and dissolve the dry mixture in 100 milliliters of cold milk. Put the rest on the stove to boil and carefully pour in the dissolved starch and sugar, stirring until thickened. Then remove the pan from the heat.
Sprinkle the surface of the cream with granulated sugar and allow to cool completely.
Add the remaining powdered sugar to the butter at room temperature and stir. Gradually add the caramel pudding, whipping. A homogeneous combination must be obtained.
The decoration
Bake the whole hazelnuts for 10-15 minutes in an oven preheated to 200 degrees. Once cooled, peel.
Melt the sugar in a pan, add the butter and the prepared nuts. Once candied, pour them on a sheet of parchment to cool.
It's time to "assemble" the cake.
Place one tray in a suitable flat dish and place the detachable ring around the base.
Spread 2/3 of the cream, flatten and cover with the second sheet. Then cream again and put the cake for 1-2 hours in the refrigerator.
Separate the candied nuts from each other and spread on the surface of the cake when you take it out of the fridge. Remove the ring and smear the sides with cream.
Melt the chocolate, pour it into a plastic bag, cut off one end and make strokes on the hazelnuts.
The cake is ready.
Enjoy your meal!
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