Chocolate cake with hazelnuts
Indulge in a nostalgic journey with the perfect Chocolate Cake with Hazelnuts. Beyond the ingredients and instructions lies a culinary adventure rooted in cherished memories. This recipe is a celebration of the comforting union of velvety chocolate and the nutty crunch of hazelnuts. Crafted not for a grand occasion but for the simple joy of infusing everyday moments with decadence, each slice becomes a reminiscent embrace and every bite a sip from the cup of delightful memories. Join the sweet escapade into the heart of chocolatey indulgence, where baking becomes a therapeutic solace and the kitchen echoes with the magic of creating something both familiar and extraordinary.
Equipment
- 1 oven
Ingredients
- eggs – 7 pcs.
- sugar – 7 tablespoons
- flour – 7 tablespoons with a peak
- baking powder – 10 g
- cocoa – 2 tablespoons
- For the cream of the chocolate cake
- hazelnuts – 300 g
- liquid chocolate – 500 g
- oil – 50 – 60 g
- chocolate – 100 g black solid
- cream – 200 ml bits
- cream – 350 – 400 ml sour
- powdered sugar – 200 g
- cocoa – 1 tablespoon for the syrup
- water – 600 ml hot
- sugar – 300 g for glaze
- chocolate – 300 g of milk hazelnuts and cream.
Instructions
- First prepare the layers. Remove egg whites. You must leave egg yolks in shell or other appropriate containers to stay separate from each other. Proteins are broken down into hard snow, then gradually add a spoonful of sugar.
- Add the yolks one at a time to the purpose of breaking down the mixture very well. To ensure you can add 10 grams of baking powder to the flour. To the egg mixture is gradually added the pre-cocoa flour.
- Prepare the mixture in a pre-spread form and bake for about 40-45 minutes in a preheated 200-g oven. Removes, allowed to cool and divided into 2 or 3 swamps.
- For cream: Melt the liquid chocolate in a water bath with the oil and stir until a smooth mixture is obtained. In a separate container, melt 100 g of chocolate on a soft heat.
- Add the sour cream and stir until a smooth cream is made, making sure it does not boil. Remove from the hot plate and add the sour cream, powdered sugar and cocoa and whisk with a mixer.
- Finally add whole hazelnuts and mix by hand. Heat the water, add the sugar and stir until it dissolves completely. Syrupy the lower blade. Apply the melted liquid chocolate in succession, add 1/2 of the cream hazelnuts on top.
- Place the second bladder and repeat the procedure. Put the third blade, syrup it, smear it with a thin layer of cream and pour it with fused milk chocolate.
- The rest of the cream cream is used to make the cake to the side. Store for 4-5 hours in the refrigerator and serve well chilled.