How To Cook Chocolate Fitch With Cream And Hazelnuts - Recipe

Maryam Ayres Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Chocolate Fitch With Cream And Hazelnuts - Recipe

In this article, learn more about How To Cook Chocolate Fitch With Cream And Hazelnuts - Recipe. Learn how to cook "Chocolate stuff with cream and hazelnuts". Delicious recipe..

Required products :

  • 3/4 tea cup oil + more for spreading
  • 340 grams of chocolate
  • 6 eggs
  • 1 1/4 tea cup sugar crystals
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup raw hazelnuts
  • 1 cup cold cream (unsweetened)

Method of preparation :

Grease a tray with detachable walls with plenty of oil.

Cut a circle of baking paper the diameter of the pan and place it on the bottom of the pan, pressing well to stick to the butter.

Crush the chocolate and put it in a saucepan, add the remaining butter and melt on the stove for about 7-8 minutes until the ingredients are melted and combined.

Remove the pan from the heat and allow to cool for 15 minutes to reach room temperature.

Meanwhile, with a mixer, beat the eggs with 1 1/4 teaspoons of sugar, salt and vanilla for 8 minutes until fluffy.

Carefully pour the already cooled chocolate into the egg mixture and stir with a spatula so as not to lose the resulting airiness, the moment the two mixtures combine, stop stirring.

Pour the dough into the prepared pan and bake for 30-35 minutes (in a preheated oven) at 165 degrees.

Allow the cake to cool for 10-15 minutes.

While the cake is cooling, bake the hazelnuts for 10-12 minutes. Transfer them to the kitchen board and wait for them to cool, then roughly cut.

Once the cake is cool enough, turn it over on a board and peel off the kitchen paper (it will be on the top of the cake). Place the serving tray on top of the cake and turn the board so that the cake is already facing the plate.

Allow reaching room temperature.

Whip the cream until creamy.

Sprinkle the chocolate whip with powdered sugar if desired. Cut and serve with a ball of cream sprinkled with roasted hazelnuts.

 

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