Hazelnut Caramel Chocolate Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 24 g |
Ingredients
- 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 tsp 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
Preparation steps
For the filling, cook sugar until caramelized. Add cream and heat until sugar is fully dissolved. Refrigerate overnight.
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.
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.
Lightly toast hazelnuts in a dry pan. Cool on a plate. Garnish the cake with hazelnuts and chocolate flake.
