Name: Chocolate hazelnut cake
Yield: 0
Ingredients: Chicken egg - 5 PC.; Sugar - 1/3 Art.; Walnuts - 1/3 Art.; Black chocolate - 100 gram; Butter - 4 tbsp; Flour - 1/4 Art.; Cookie - 2/3 Art.; Cocoa - 4 tbsp; Creamy - 500 gram; Powdered sugar - 2 tbsp; Gelatin - 2 tbsp

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chocolate hazelnut cake

1. Chicken egg - 5 PC.

2. Sugar - 1/3 Art.

3. Walnuts - 1/3 Art.

4. Black chocolate - 100 gram

5. Butter - 4 tbsp

6. Flour - 1/4 Art.

7. Cookie - 2/3 Art.

8. Cocoa - 4 tbsp

9. Creamy - 500 gram

10. Powdered sugar - 2 tbsp

11. Gelatin - 2 tbsp

How to cook deliciously - Chocolate hazelnut cake

1. Stage

Preheat the oven to 170C. Beat the egg yolks with 1 tablespoon of sugar until puffy and light.

2. Stage

Continuing to whisk, add the ground nuts and melted chocolate and cocoa.Separately, whip the whites with the remaining sugar. Add 4 tablespoons of protein to the chocolate and egg mixture and mix with a spatula.

1. Stage. Chocolate hazelnut cake: Continuing to whisk, add the ground nuts and melted chocolate and cocoa.Separately, whip the whites with the remaining sugar. Add 4 tablespoons of protein to the chocolate and egg mixture and mix with a spatula.

3. Stage

Sift flour, add biscuit chips (no biscuit, I added cookies, chopped in a blender)

4. Stage

add the remaining whites and mix gently with the main mass.

5. Stage

Separately, melt the butter, stir a few tablespoons of dough in it and then, stirring in a circular motion, pour the butter into the dough. Line a 20 cm parchment-lined tin (I have a 24 cm tin). Spread the mixture into the prepared tin and bake for 35-40 minutes, checking for readiness with a matchstick. Cool completely.

1. Stage. Chocolate hazelnut cake: Separately, melt the butter, stir a few tablespoons of dough in it and then, stirring in a circular motion, pour the butter into the dough. Line a 20 cm parchment-lined tin (I have a 24 cm tin). Spread the mixture into the prepared tin and bake for 35-40 minutes, checking for readiness with a matchstick. Cool completely.

6. Stage

Here is our biscuit. I had to cut it into three pieces, but I couldn't because my mold was bigger. I cut it in two.

7. Stage

Cream: whip 400g cream with powdered sugar until soft peaks. Soak the gelatin bars in cold water for 3 minutes. Heat 100g of cream until hot (not boiling), squeeze the soaked gelatine and stir it into the hot cream until dissolved. Cool to room temperature and, beating on low speed, pour into the bulk of the cream. Increase the speed of the mixer and beat well

1. Stage. Chocolate hazelnut cake: Cream: whip 400g cream with powdered sugar until soft peaks. Soak the gelatin bars in cold water for 3 minutes. Heat 100g of cream until hot (not boiling), squeeze the soaked gelatine and stir it into the hot cream until dissolved. Cool to room temperature and, beating on low speed, pour into the bulk of the cream. Increase the speed of the mixer and beat well

8. Stage

Assemble the cake: cut the biscuit into two parts, put the bottom part in the form

9. Stage

Apply cream, sprinkle with roasted nuts

10. Stage

Cover with the other half of the biscuit and apply the remaining cream. I put it in the fridge to let the cream set for a while. Take out the cake that has set, remove the ring and decorate the sides with whole nuts and sprinkle with cocoa powder.