Chocolate hazelnut cake
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
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