Chocolate hazelnut cake

Chocolate hazelnut cake
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Chocolate hazelnut cake calories by ingredient


Introduction

The unusual filling of crumbs, hazelnut, and mascarpone with home-made sweet and sour currant jam can bring up an ecstasy. This delicacy with a lot of calories and cholesterol is different from other cakes on my blog. However, it may be allowed as a sweet gift for a birthday once a year. See more at http://danieladanaphotographer.blogspot.sk
/2015/03/cokoladovo-orieskova-torta-ch
ocolate.html
The unusual filling of crumbs, hazelnut, and mascarpone with home-made sweet and sour currant jam can bring up an ecstasy. This delicacy with a lot of calories and cholesterol is different from other cakes on my blog. However, it may be allowed as a sweet gift for a birthday once a year. See more at http://danieladanaphotographer.blogspot.sk
/2015/03/cokoladovo-orieskova-torta-ch
ocolate.html

Number of Servings: 12

Ingredients

    Dough:
    3 eggs
    50 g sugar cane
    60 g dark chocolate
    200 g all purpose flour
    1.5 tsp baking soda
    6 tbsp vegetable oil (I used grape seeds oil)
    150 -200 ml milk with 2 % fat
    Fat for greasing and flouring a round cake form

    Hazelnut filling:
    250 ml milk
    70 g sugar cane
    100 g hazelnuts, ground
    200 g mascarpone
    5O g red currant jam
    Cream filling:
    250 ml cream 33%
    4 tbs white granulated sugar
    1 package vanilla sugar
    100 ml milk
    3 slices gelatine, Dr. Oetker (total 5 g)
    Finish:
    150 g mascarpone
    5 tbs white powdered sugar
    1 sachet vanilla sugar
    2 tbs lemon juice
    10 fresh strawberries, or red currants

Directions

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