Chocolate Hazelnut Cake with Whiskey Cream

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Chocolate Hazelnut Cake with Whiskey Cream
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Health Score:
40 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
408
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie408 cal.(19 %)
Protein8 g(8 %)
Fat29 g(25 %)
Carbohydrates27 g(18 %)
Sugar added19 g(76 %)
Roughage1.9 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.1 μg(6 %)
Vitamin E4.9 mg(41 %)
Vitamin K3.7 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate32 μg(11 %)
Pantothenic acid0.5 mg(8 %)
Biotin16.5 μg(37 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C1 mg(1 %)
Potassium273 mg(7 %)
Calcium82 mg(8 %)
Magnesium43 mg(14 %)
Iron1.7 mg(11 %)
Iodine4 μg(2 %)
Zinc0.9 mg(11 %)
Saturated fatty acids11.7 g
Uric acid4 mg
Cholesterol115 mg
Complete sugar22 g

Ingredients

for
12
For the cake
50 grams Dark chocolate
4 medium eggs
150 grams sugar
1 packet Vanilla sugar
2 Tbsps hot water
150 grams ground Hazelnuts
75 grams Pastry flour
1 tsp Baking powder
For the whiskey cream
1 packet clear gelatin (powder)
1 Tbsp cold water
600 milliliters Whipped cream
2 Tbsps sugar
1 packet Vanilla sugar
Ingredients
4 Tbsps Whiskey
For garnish
50 grams peeled Hazelnuts (chopped)
How healthy are the main ingredients?
Whipped creamsugarsugaregg

Preparation steps

1.

For the cake, grate dark chocolate. Separate eggs and beat egg whites until stiff. Sprinkle 50 grams (approximately 1/4 cup) sugar into egg whites and beat until sugar is dissolved. Beat egg yolks, water, vanilla sugar and remaining sugar until fluffy and fold in egg white mixture. Mix hazelnuts, flour and baking powder, sprinkle over batter and fold in with a whisk. Stir chocolate into batter. Line bottom of springform pan 26 cm diameter (approximately 10 inches diameter) with parchment paper. Pour batter into prepared pan and smooth. Bake cake in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for 35-40 minutes. Let cake cool in pan for about 10 minutes. Loosen cake from pan and invert pan to remove cake to a wire rack lined with parchment paper. Remove parchment paper from cake and let cool.

2.

For the whiskey cream, mix gelatin with water and let soak. Heat whiskey and dissolve according to package directions. Refrigerate gelatin mixture until partially set. Beat cream until stiff, sprinkle in sugar and vanilla sugar and stir until sugar is dissolved. Fold gelatin mixture into cream.

3.

Cut cake twice horizontally into three layers. Spread whiskey cream over cake layers and stack together. Smoothly spread remaining whiskey cream over edge of cake and refrigerate for about 1 hour.

4.

For garnish, toast hazelnuts in a dry frying pan and let cool. Sprinkle some of the hazelnuts on edge of cake. Decorate top of cake as desired with remaining hazelnuts to serve.

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