Chocolate hazelnut cake with whiskey cream
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 273 mg | (7 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 22 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.