Hazelnut cream cake with ganache cream

Hazelnut Cream and Ganache Cake: a delicacy that combines the flavor of chocolate with the delicacy of hazelnuts

Preparation time: 20 minutes
Cooling time: 4 hours
Total time: 4 hours and 20 minutes
Number of servings: 8

If you are looking for a dessert that will truly impress, this Hazelnut Cream and Ganache Cake is the perfect choice. Easy to make and with a divine taste, this cake will surely become a family favorite. Get ready to indulge your taste buds!

Brief history
The chocolate and hazelnut cake has deep roots in gastronomic culture, symbolizing joy and celebrations. The combination of chocolate and hazelnuts is a classic that has evolved over time, being reinterpreted in countless ways. Whether it’s a birthday cake or a dessert for a special dinner, this recipe blends tradition with innovation, bringing a touch of magic to any meal.

Ingredients

For the cake:
- 1 store-bought cake or a sponge cake (6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour, 2 tablespoons of baking powder, a bit of vanilla or lemon juice)

For the Hazelnut Cream:
- 170 g of Nutella (or another favorite hazelnut spread)
- 250 g of whipped cream
- 250 g of mascarpone
- Decorative candies for garnish

For the Ganache:
- 250 ml of whipped cream
- 100 g of cooking chocolate

Step by step: Making the cake

1. Making the Ganache:
Start by preparing the Ganache, as it needs time to cool. Pour the cream into a pot and heat it over medium heat. It is essential not to let it boil, so watch it closely. Turn off the heat as soon as the cream starts to bubble at the edges.

2. Adding the chocolate:
After turning off the heat, add the chopped cooking chocolate. Wait about 4 minutes for the chocolate to melt gently. Stir with a spatula or whisk until you achieve a smooth and shiny mixture. Let the Ganache cool to room temperature, then place it in the refrigerator for a few hours.

3. Preparing the Hazelnut Cream:
While the Ganache cools, you can prepare the Hazelnut Cream. In a bowl, whip the cream until it becomes firm. Ensure that the cream is cold to achieve perfect whipped cream. Then add the mascarpone and gently mix using a spatula to avoid losing air from the whipped cream.

4. Incorporating Nutella:
Add Nutella and mix again carefully, using the same spatula, from the bottom up. This will ensure a uniform and creamy texture. If you're not a fan of Nutella, you can opt for other hazelnut spreads available in stores. Choose a variant you like and don’t hesitate to experiment!

5. Assembling the cake:
If you chose to use a store-bought cake, make sure it is well-cooled. If, on the other hand, you opted to make a sponge cake, ensure it has completely cooled before cutting it. Cut the cake in half horizontally. Place the first half on a platter and spread a generous layer of Hazelnut Cream on it.

6. Finishing the cake:
Place the second half of the cake on top of the Hazelnut Cream. Now, you can use the Ganache to decorate the cake. If you want it to be fluffier, you can whip the Ganache with a mixer until it becomes airy. Cover the cake with the Ganache and decorate with decorative candies for a festive look.

7. Cooling the cake:
Let the cake chill in the refrigerator for at least 4 hours before serving. This cooling time is essential to allow the flavors to meld and to achieve a perfect texture.

Serving suggestions
For an extra touch of flavor, you can serve the cake alongside a scoop of vanilla ice cream or a warm drink, such as coffee or hot chocolate. This contrast of temperatures will enhance the delicious flavors of the cake.

Possible variations
If you want to personalize your recipe, you can add fresh fruits, such as raspberries or strawberries, between the layers of Hazelnut Cream. You can also replace Nutella with white chocolate spread for a different taste.

Nutritional benefits
This cake is not only delicious, but it also offers some nutritional benefits. The whipped cream and mascarpone provide proteins and healthy fats, while the hazelnuts in Nutella contribute antioxidants and vitamins. Of course, like any dessert, it should be consumed in moderation.

Frequently asked questions
1. Can I use dark chocolate instead of cooking chocolate?
Yes, dark chocolate will add a more intense and complex flavor to the Ganache. Be sure to adjust the sugar amount if necessary.

2. How can I make the Ganache sweeter?
If you want a sweeter Ganache, you can add a bit of powdered sugar during mixing until it reaches the desired sweetness level.

3. Can I use plant-based whipped cream?
Of course! Plant-based whipped cream is an excellent alternative for those following a vegan diet or who are lactose intolerant.

4. How can I keep the cake fresh?
The cake will keep well in the refrigerator for 3-4 days. Make sure it is covered to prevent drying out.

I hope this recipe inspires you to try making this Hazelnut Cream and Ganache Cake. Whether it’s for a special occasion or just to treat yourself, this dessert will bring a smile to your face and those of your loved ones! With every bite, you’ll feel how the flavors and textures combine, turning every meal into a celebration of taste. Enjoy!

 Ingredients: 1 store-bought sponge cake or homemade sponge cake made from 6 eggs. For the Nocciola cream: 170 g of Nutella, 250 g of whipped cream, 250 g of mascarpone, confectionery sprinkles. For the Ganache cream: 250 ml of whipped cream, 100 g of chocolate.

 Tags:  cake hazelnut cream ganache cream