Healthy Treat

Hazelnut and Chocolate Cake with Whipped Cream

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Hazelnut and Chocolate Cake with Whipped Cream
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Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation

Healthy, because

Even smarter

Even if the hazelnut biscuits demand an extra walk, it is worth it, because they taste simply delicious! Not only do the nuts provide the incomparable aroma, they are also a top supplier of vitamin E. As an antioxidant, the vitamin has an important protective function against the attacks of free radicals. This prevents certain diseases, such as arteriosclerosis.

You want to save a few fat calories? You can just leave out the whipped cream for decorating.

Ingredients

for
4
For the sponge cake
Dough (for 12 pieces)
7 eggs
60 grams butter
150 grams Pastry flour
2 teaspoons Baking powder
80 grams cornstarch
For the filling
100 grams dark Couverture
250 grams ground Hazelnuts
500 grams Quark
100 grams sugar
500 grams Whipped cream
2 packets whipped cream stabilizer
To decorate
200 grams Whipped cream
1 packet Vanilla sugar
50 grams dark Couverture
20 grams chopped Hazelnuts
How healthy are the main ingredients?
Whipped creamWhipped creamsugaregg

Preparation steps

1.

For the cake: Melt the butter and let cool slightly. Whip the eggs with 5 tablespoons hot water until frothy. Continue beating, sprinkling in the sugar, until thick. 

2.

Sift the flour, baking powder and cornstarch together then fold into the egg mixture. Stir in the butter. Grease a baking sheet and line with parchment paper. Fill with the batter, smooth the surface and bake in a preheated oven (200°C) (approximately 400°F) for 20-25 minutes. Remove from the oven, invert onto a clean cloth, discard the parchment paper and let cool. Cut in half.

3.

For the filling: Melt the dark chocolate over a hot water bath then spread over 1 piece of dough. 

4.

Whisk the ground hazelnuts, quark and sugar until smooth. Whip the cream and whipped cream stabilizer until stiff and then fold into the quark mixture.

5.

Arrange the chocolate-covered cake section on a baking sheet and place a cake ring around the cake. Spread the filling over the cake, smooth the surface and then place the remaining cake layer on top. Chill for around 1 hour in the refrigerator.

6.

To decorate: Melt the remaining chocolate over a hot water bath, transfer to a small piping bag and pipe lines over the cake. Whip the cream and vanilla sugar until stiff and then transfer to a pastry bag with a star tip. Cut the cake into pieces and decorate each piece with a whipped cream rosette. Serve sprinkled with chopped hazelnut.