Hazelnut cream cake

Chocolate Hazelnut Cream Cake: A Delight for Chocolate Lovers

If you are a chocolate enthusiast, then this chocolate hazelnut cream cake recipe is exactly what you need to satisfy your sweet cravings! This decadent cake, with a fluffy base and two types of rich creams, will bring smiles to the faces of your loved ones. It is perfect for special occasions, but also for turning an ordinary day into a celebration of flavor.

Preparation Time:
- Preparation time: 30 minutes
- Baking time: 25-30 minutes
- Total time: 1 hour
- Number of servings: 8-10 servings

Ingredients:

For the base:
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 3 tablespoons of oil
- 1/2 packet of baking powder
- 1 vanilla essence

For the hazelnut cream:
- 150 g sugar
- 50 g butter
- 300 ml cream
- 200 g hazelnuts (you can use roasted hazelnuts for an intense flavor)

For the chocolate cream:
- 300 ml cream
- 200 g chocolate (choose a quality chocolate with at least 70% cocoa for a richer taste)
- 50 g butter

For decoration:
- Chocolate cream
- Hazelnuts (optional, for decoration)

A Bit of History

Chocolate cakes have a long history, being cherished throughout the centuries. From simple cake recipes to elaborate ones, chocolate has managed to win the hearts and taste buds of people around the world. The hazelnut cream adds a touch of originality and texture, turning each slice into a memorable tasting experience.

Step-by-Step Instructions:

Preparing the Base
1. Separating the eggs: Start by separating the egg whites from the yolks, ensuring that no yolk gets into the bowl with the egg whites. This is a crucial step for achieving a fluffy meringue.

2. Beating the egg whites: In a large bowl, whisk the egg whites with a pinch of salt at high speed until they double in volume. This step will add air and make the base fluffy.

3. Adding the sugar: When the egg whites become foamy, gradually add the sugar and continue whisking until you achieve a glossy and dense meringue. This is the perfect base for a cake.

4. Incorporating the yolks: Add the yolks one at a time, mixing well after each addition to ensure complete incorporation.

5. Adding dry ingredients: Add the oil and vanilla essence, gently folding with a spatula. Sift the flour together with the baking powder and incorporate it into the mixture, mixing carefully to avoid losing air from the egg whites.

6. Baking the base: Pour the mixture into a 20 cm diameter baking pan lined with parchment paper, and place it in the preheated oven at 180°C for 25-30 minutes. Check with a toothpick if it is baked – it should come out clean.

7. Cooling the base: Once baked, let the base cool completely in the pan, then remove it and let it cool completely on a rack.

Preparing the Hazelnut Cream
1. Caramelizing the sugar: In a saucepan, add the sugar and place it over medium heat. Let it melt until it turns golden, being careful not to burn it.

2. Adding butter and cream: Once the sugar has melted, add the butter and 100 ml of cream. Mix well and let it cook for another 5 minutes until perfectly combined.

3. Incorporating the hazelnuts: Add the hazelnuts (chopped, if desired) and mix well. Let the mixture cool, then you can continue with the remaining cream.

4. Whipping the cream: Whip the remaining cream until it becomes firm, then carefully fold in the hazelnut and caramel mixture to retain the air in the cream.

Preparing the Chocolate Cream
1. Melting the chocolate: In a saucepan, add the broken chocolate pieces, butter, and 100 ml of cream. Place over low heat and stir continuously until everything dissolves. Be careful not to let the cream boil, otherwise, it will curdle.

2. Cooling the mixture: Let the mixture cool completely, then whip it until it becomes airy. Add the remaining whipped cream and gently mix until well combined.

Assembling the Cake
1. Slicing the base: Once the base has cooled, cut it into two or three layers, depending on your preference.

2. Soaking the base: You can use a syrup made from water and sugar or even a chocolate liqueur if you want an extra flavor.

3. Layering: Place the first layer of the base on a platter, add a layer of chocolate cream, then place the second layer of the base. Continue with the hazelnut cream, then repeat until all layers are used.

4. Covering the cake: Cover the cake with the remaining chocolate cream, ensuring it is even. Refrigerate for about 1 hour to firm up.

5. Decorating: Decorate the cake with caramel sauce and sprinkle hazelnuts for an attractive look. You can also add chocolate shavings or fruits for a contrast of color and texture.

Useful Tips:
- Use high-quality ingredients for optimal results, especially chocolate and butter.
- If you want to enhance the flavor, you can add a bit of coffee to the chocolate cream.
- The cake keeps well in the refrigerator and is even tastier the next day when the flavors have intensified.
- You can adapt the recipe to make individual mini cakes using small molds.

Frequently Asked Questions:
- Can I use another type of nut? Yes, you can try pecans or pistachios for a different variation.
- How can I store the cake? It keeps well in the refrigerator, covered, for 3-4 days.
- Is it possible to make it gluten-free? You can replace the flour with a gluten-free version, but make sure to use gluten-free baking powder.

Calories and Nutritional Benefits
This cake is a delicacy, and a serving contains approximately 400-500 calories, depending on the ingredients used. Hazelnuts provide protein and healthy fats, while dark chocolate is rich in antioxidants. However, enjoy it in moderation!

Serving
Serve the cake with a scoop of vanilla ice cream or with a fresh fruit sauce to add a refreshing touch. A cup of coffee or black tea will perfectly complement this sweet experience.

Now that you have all the necessary information, it's time to get to work! This chocolate hazelnut cream cake will not disappoint, and those who taste it will surely come back for a second slice. Enjoy!

 Ingredients: Base 6 eggs 6 tablespoons sugar 6 tablespoons flour 3 tablespoons oil 1/2 baking powder vanilla essence Hazelnut cream 150 g sugar 50 g butter 300 ml whipped cream 200 g hazelnuts Chocolate cream 300 ml whipped cream 200 g chocolate 50 g butter Decoration chocolate cream hazelnuts

 Tags:  hazelnut cream cake not a day without chocolate chocolate cream