Hazelnut Almond Chocolate Cake
Hazelnut Almond Chocolate Cake - Sweet Nutty Treat!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 702 cal. | (33 %) | ||
| Protein | 12.46 g | (13 %) | ||
| Fat | 53.89 g | (46 %) | ||
| Carbohydrates | 44.09 g | (29 %) | ||
| Sugar added | 10.41 g | (42 %) | ||
| Roughage | 2.35 g | (8 %) |
| Vitamin A | 348.18 mg | (43,523 %) | ||
| Vitamin D | 1.44 μg | (7 %) | ||
| Vitamin E | 8.77 mg | (73 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.52 mg | (47 %) | ||
| Niacin | 2.42 mg | (20 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 34.14 μg | (11 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 14.15 μg | (31 %) | ||
| Vitamin B₁₂ | 0.88 μg | (29 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 404.79 mg | (10 %) | ||
| Calcium | 169.02 mg | (17 %) | ||
| Magnesium | 100.72 mg | (34 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 36.28 μg | (18 %) | ||
| Zinc | 1.44 mg | (18 %) | ||
| Saturated fatty acids | 27.66 g | |||
| Cholesterol | 162.3 mg |
Ingredients
- For the cake
- 150 grams Dark chocolate (60% cocoa)
- 6 eggs
- 100 grams sugar
- 2 centiliters Cognac
- 1 pinch salt
- 180 grams Pastry flour
- 1 Tbsp cocoa powder
- 1 tsp Baking powder
- 150 grams ground almonds
- 150 grams melted butter
- butter (for the bottom of the springform pan)
- Pastry flour (for the bottom of the springform pan)
- For the filling
- 1 packet Chocolate pudding powder (For 500 ml milk)
- 2 Tbsps sugar
- 500 milliliters milk
- 150 grams chocolate hazelnut spread
- 300 grams butter
- To garnish
- 100 grams almonds
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Butter and flour the bottom of the pan.
For the cake, coarsely chop the chocolate and melt over a pot of simmering water. Let cool. Separate the eggs. Beat the yolks with the sugar until white and fluffy. Add the cognac. Beat the egg whites with the salt until stiff and fold into the yolks. Combine the flour, cocoa, and baking powder. Fold into the egg mixture and fold in the melted chocolate. Fold in the almonds and the butter. Smooth the dough into the prepared pan and bake for about 45 minutes. Remove from the oven, turn out of the pan and let cool. Cut the cake in half.
For the filling, cook the chocolate pudding with sugar and milk, as directed on the package. Allow to cool while stirring.
Melt the chocolate hazelnut spread over a pot of simmering water. Let cool until room temperature and stir in the butter. Gradually stir in the pudding until it is a creamy consistency. Spread half the cream on the bottom half of the cake and place the top half of the cake on the cream. Cover the cake with the cream. Transfer the remaining cream into a piping bag with a star tip. Decoratively pipe the cream onto the cake.
To garnish, decorate to taste with the chocolate and almonds. Refrigerate until ready to serve. Cut into pieces and serve immediately.
