Grandma's Cookies

Recipe for Fluffy Cocoa Cake with Hazelnut Cream

Preparation time: 1h 20min
Baking time: 35min
Number of servings: 10-12 (depending on cutting size)

Introduction

On International Grandparents' Day, I wanted to treat my parents to a delicacy that reminds them of their childhood. The fluffy cocoa cake with hazelnut cream is a perfect combination of textures and flavors that blends nostalgia with warm moments spent with loved ones. Decorated with colorful candies, these cakes are not only an aesthetic pleasure but also a culinary treat, perfect for any occasion. To make them even more refreshing, I served them with vanilla ice cream – an excellent choice for warm autumn days!

Ingredients

For the cake:
- 100 g butter or margarine (make sure it's at room temperature for easy mixing)
- 4 egg yolks
- 5 tablespoons of sugar
- 1 pinch of salt
- 10 tablespoons of milk (choose fresh whole milk for a richer taste)
- 2 tablespoons of cocoa powder (opt for quality cocoa that will add an intense flavor)
- 6 tablespoons of flour
- 1 packet of baking powder

For the hazelnut cream:
- 300 ml milk (use whole milk for a richer cream)
- 3 egg yolks
- 3 tablespoons of sugar
- 1 tablespoon of Bourbon vanilla sugar (the distinctive aroma of Bourbon vanilla will make a difference)
- 2 tablespoons (heaping) of flour
- 1 pinch of salt
- 50 g butter
- 1 handful of hazelnuts (choose fresh, quality hazelnuts)
- 150 ml liquid cream (for a slightly airy consistency)

For decoration:
- Colorful candies (for a cheerful and appealing look)
- Vanilla ice cream (optional, but recommended for warm days)

Preparation

Step 1: Preparing the cake

1. In a large bowl, cream the butter or margarine with the sugar until the mixture is fluffy and light in color. This step is essential for achieving an airy cake.
2. Add the egg yolks one at a time, mixing well after each addition. This will help incorporate the air needed for a fluffy cake.
3. Gradually incorporate the milk, stirring constantly to avoid lumps.
4. Sift together the flour, cocoa, and baking powder, then add them to the bowl, mixing with a spatula or wooden spoon. It’s important not to overmix to maintain the aeration of the batter.
5. Pour the mixture into a baking pan lined with parchment paper and level the surface.
6. Bake in a preheated oven at 180°C (medium heat) for 35 minutes or until a tester inserted in the middle comes out clean. Let it cool completely on a rack.

Step 2: Preparing the hazelnut cream

1. In a saucepan, heat the milk until hot but not boiling.
2. In another pot, whisk the egg yolks with the sugar, Bourbon vanilla sugar, and flour. Gradually add the hot milk, stirring continuously to prevent the eggs from curdling.
3. Place the mixture over medium heat and cook until the cream thickens and starts to bubble (like a custard). Once you achieve the desired consistency, remove from heat and add the butter, stirring well until completely melted.
4. Let the cream cool. As it cools, it will become thicker.

Step 3: Preparing the hazelnuts

1. In a pan, lightly toast the hazelnuts with a pinch of salt over low heat until golden. This process will enhance the flavor of the hazelnuts.
2. Once cooled, remove the skins and grind them with a grinder until you achieve a fine powder. Be careful not to overdo it, as their flavor is quite strong.

Step 4: Assembling the cakes

1. Once the cake has completely cooled, cut out circles using a cutter or a glass. These will be the bases of your cakes.
2. On each cake circle, add a generous layer of hazelnut cream, then decorate with colorful candies as flowers. They not only look good but also add a pleasant contrast of textures and flavors.
3. If it's a warm day, don't forget to serve the cakes alongside a scoop of vanilla ice cream. The combination is simply divine!

Practical tips

- Ensure all ingredients are at room temperature before you start. This will facilitate mixing and help achieve a uniform texture.
- If you don't have hazelnuts, you can substitute with walnuts or almonds, but the taste will be different. It's important to adjust the sugar amount according to the sweetness of the nuts.
- For an even more intense flavor, you can add a few drops of vanilla essence to the hazelnut cream.

Nutritional benefits

These cakes provide an energy source due to the carbohydrate content from sugar and flour. Hazelnuts are an excellent source of healthy fats, protein, and vitamins, including vitamin E, which is a powerful antioxidant. The cocoa cake also brings benefits, containing antioxidants that contribute to heart health. However, moderation is essential, considering the caloric content.

Frequently asked questions

- Can I use chocolate instead of cocoa?
Yes, you can use melted dark chocolate, but you will need to adjust the sugar amount in the recipe.

- How can I store the cakes?
Keep them in an airtight container at room temperature to maintain freshness. If you keep them for more than a few days, it's better to store them in the fridge.

- Can I make the recipe gluten-free?
Yes, you can use gluten-free flour, but make sure to follow specific instructions to achieve a similar consistency.

Conclusion

These fluffy cocoa cakes with hazelnut cream are not just a delicious dessert but also a wonderful way to bring the family together and create unforgettable memories. With every bite, you will feel the warmth and love that grandparents have brought into our lives. So, don't hesitate to try this simple and quick recipe, perfect for pampering your loved ones! Enjoy!

 Ingredients: For the base: 100 g butter or margarine; 4 egg yolks; 5 tablespoons of sugar; 1 pinch of salt; 10 tablespoons of milk; 2 tablespoons of cocoa; 6 tablespoons of flour; 1 packet of baking powder; For the hazelnut cream: 300 ml milk; 3 egg yolks; 3 tablespoons of sugar; 1 tablespoon of Bourbon vanilla sugar; 2 tablespoons (heaped) flour; 1 pinch of salt; 50 g butter; 1 handful of hazelnuts; 150 ml liquid cream For decoration: Colored candies and vanilla ice cream