Chocolate Hazelnut Cake

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Chocolate Hazelnut Cake
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 40 min.
Preparation

Ingredients

for
1
Ingredients
10 sheets gelatin
200 grams chocolate-nut spread (such as Nutella)
400 milliliters milk
1 dark Sponge cake base
400 grams Whipped cream
1 packet Vanilla sugar
filled Chocolate egg
How healthy are the main ingredients?
Whipped cream

Preparation steps

1.

Soak Gelatine in cold water. Heat nut nougat and 150 ml (approximately 5 ounces) milk in a saucepan. Add wet Gelatin and dissolve in mixture. Add remaining milk, remove from heat and place in refrigerator for 30 minutes until mixture starts to gel.

2.

Cut sponge cake in the size of the pan. Beat 250 grams (approximately 8 3/4 ounces) cream with vanilla sugar and fold into gelling nougat. Spread half of the cream into pan. Spread one layer of sponge cake onto cream. Spread remaining cream and cover with second layer of sponge cake. Cover and let set in refrigerator for about 3 hours. Set pan briefly in hot water then turn cake onto a plate.

3.

Beat remaining cream until stiff. Fill a pastry bag with a large tip and decorate with polka dots. Put whole and halved chocolate eggs into the dots, slice and serve.

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