Hazelnut Caramel Chocolate Cake

0
Average: 0 (0 votes)
(0 votes)
Hazelnut Caramel Chocolate Cake
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
483
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories483 kcal(23 %)
Protein7.5 g(8 %)
Fat38 g(33 %)
Carbohydrates29 g(19 %)

Ingredients

for
12
For the cake
50 grams Dark chocolate
4 eggs
100 grams softened butter
100 grams sugar
1 packet Vanilla sugar
50 grams Pastry flour
1 teaspoon Baking powder
75 grams chopped Hazelnuts
125 grams ground Hazelnuts
For the filling
75 grams sugar
500 milliliters Whipped cream
2 packets whipped cream stabilizer
To garnish
40 grams chopped Hazelnuts
100 grams Flake chocolate
How healthy are the main ingredients?
Whipped creamsugarsugaregg

Preparation steps

1.

For the filling, cook sugar until caramelized. Add cream and heat until sugar is fully dissolved. Refrigerate overnight.

2.

For the cake, grate the chocolate. Separate the eggs. Beat the egg whites until stiff peaks form. Beat butter until creamy. Gradually beat in sugar, vanilla sugar and egg yolk. Mix flour with baking powder, sift over batter and fold in. Fold in the hazelnuts and chocolate then the egg whites. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 180°C (approximately 350°F) oven for 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake. 

3.

Beat the caramel cream with the stabilizer until stiff. Cut cake crosswise into 2 even layers. Place the bottom layer on a cake plate. Spread with almost half of the cream. Top with the remaining cake layer. Spread the remaining cream on the top and sides of the cake. Refrigerate 1 hour.

4.

Lightly toast hazelnuts in a dry pan. Cool on a plate. Garnish the cake with hazelnuts and chocolate flake.