Chocolate hazelnut cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dough:3 eggs50 g sugar cane60 g dark chocolate200 g all purpose flour 1.5 tsp baking soda6 tbsp vegetable oil (I used grape seeds oil)150 -200 ml milk with 2 % fatFat for greasing and flouring a round cake formHazelnut filling:250 ml milk70 g sugar cane100 g hazelnuts, ground200 g mascarpone5O g red currant jamCream filling:250 ml cream 33%4 tbs white granulated sugar1 package vanilla sugar100 ml milk3 slices gelatine, Dr. Oetker (total 5 g)Finish:150 g mascarpone5 tbs white powdered sugar1 sachet vanilla sugar2 tbs lemon juice10 fresh strawberries, or red currants
1. Melt the chocolate with the oil over medium heat
2. Stir in the egg yolks, sugar and milk
3. Add sifted dry ingredients
4. Stir in whipped snow
5. Place in a preheated oven at 180 °C (356 °F) and bake for 30-35 minutes.
6. Allow it cool, cut off the horizontal 1 cm thick layer for crumbs
Hazelnut filling:
7. Boil the milk with cane sugar, add the hazelnuts and cook briefly, allow cooling
8. Mix with corpus crumbs, then add the beaten mascarpone
9. Spread currant jam on the corpus, put into the tart form, then spread hazelnut filling
10. Whisk the cream, add white sugar
11. Stir in a melted hot gelatine in 100 ml of milk
12. Allow hardening in the cold, at least 4 hours, or overnight, then carefully remove the form
13. Mix mascarpone with white sugar, garnish the cake edges with the pastry bag
14. Add fresh fruits
Serving Size: 12 4 inch pieces
2. Stir in the egg yolks, sugar and milk
3. Add sifted dry ingredients
4. Stir in whipped snow
5. Place in a preheated oven at 180 °C (356 °F) and bake for 30-35 minutes.
6. Allow it cool, cut off the horizontal 1 cm thick layer for crumbs
Hazelnut filling:
7. Boil the milk with cane sugar, add the hazelnuts and cook briefly, allow cooling
8. Mix with corpus crumbs, then add the beaten mascarpone
9. Spread currant jam on the corpus, put into the tart form, then spread hazelnut filling
10. Whisk the cream, add white sugar
11. Stir in a melted hot gelatine in 100 ml of milk
12. Allow hardening in the cold, at least 4 hours, or overnight, then carefully remove the form
13. Mix mascarpone with white sugar, garnish the cake edges with the pastry bag
14. Add fresh fruits
Serving Size: 12 4 inch pieces
Nutritional Info Amount Per Serving
- Calories: 522.1
- Total Fat: 36.1 g
- Cholesterol: 74.2 mg
- Sodium: 214.2 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 1.8 g
- Protein: 9.0 g
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