Hazelnut Chocolate Cake

Hazelnut Chocolate Cake

This chocolate cake with fine cream and praline is a perfect choice for any festive occasion. With a subtle flavor of hazelnuts, this impressive dessert will captivate any palate, and its preparation is simpler than you might think. Get ready to impress your guests with a refined and delicious dessert that is sure to become a favorite among your loved ones.

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 15

Ingredients

*For the chocolate cake base:*
- 10 eggs
- 300g sugar
- 300g unsalted butter (at room temperature)
- 300g all-purpose flour
- 4 teaspoons baking powder
- 300g dark chocolate, melted

*For the praline:*
- 150g granulated sugar
- 150g hazelnuts

*For the chocolate egg cream:*
- 200g granulated sugar
- 7 egg yolks
- Seeds from one vanilla pod
- 250ml milk
- 300g hazelnut chocolate, melted
- 600g butter (at room temperature)

*For decoration:*
- Melted chocolate or fruit dipped in chocolate

Preparation

1. Preparing the oven and pans
Preheat the oven to 170 degrees Celsius. Grease and line the bottoms of two 20 cm diameter pans with parchment paper. This step is essential to ensure the cake layers come out easily after baking.

2. Preparing the chocolate cake base
In a large bowl, mix the butter with the sugar until the mixture becomes fluffy and doubles in volume. This is when air starts to incorporate, which will make the cake base tender and fluffy. Add the eggs, all at once, previously beaten, and mix well.

Once you have a homogeneous mixture, add the melted chocolate. It is important to use a silicone spatula to gently mix so that you do not deflate the mixture. Divide this mixture between the two prepared pans and bake for 25-30 minutes, or until the layers pass the toothpick test.

3. Preparing the praline
In a pan, melt the sugar until it becomes liquid and takes on a golden color, similar to amber. Add the hazelnuts and mix well to coat them in the melted sugar. Pour the mixture onto a silicone surface to harden. Once cooled, break the praline into pieces and grind it in a blender until you obtain fine crystals.

4. Preparing the chocolate egg cream
In a bowl, mix the vanilla seeds with the egg yolks and sugar, beating at high speed until the mixture becomes almost white and doubles in volume. Heat the milk just before boiling and gradually add it to the egg yolk mixture, constantly whisking.

Place the mixture over a double boiler and stir until it thickens. Once the cream has cooled, add the softened butter and mix until homogeneous. Finally, incorporate the melted chocolate and, if desired, half of the praline. You can keep the rest for decoration.

5. Assembling the Noisette cake
Cut each cake layer in half to obtain four equal layers. Use a cake ring to arrange the layers. Divide the cream into four equal parts and place the first cake layer on the bottom, followed by a portion of cream. Continue with another layer, then cream, repeating the process until the last layer.

If desired, you can add fruits such as blueberries, strawberries, or raspberries between the layers, but be careful not to overdo it with the quantity to avoid compromising the cream's texture. Refrigerate the cake, ring and all, for 20 minutes to set.

6. Decorating the cake
After the time is up, carefully remove the ring. Use the remaining cream to coat the cake, focusing on the sides. Melt the chocolate and use it to cover the top of the cake. You can dip some fruits in melted chocolate and place them on top of the cake for an attractive look.

Practical tips
- Make sure all ingredients are at room temperature for a uniform and well-incorporated mixture.
- If you want a less sweet cake, you can reduce the amount of sugar in the base or cream.
- The Hazelnut Chocolate Cake pairs perfectly with a glass of sweet wine or a fragrant tea, creating a pleasant contrast.

Nutritional benefits
This cake contains nutrient-rich ingredients, such as hazelnuts, which are an excellent source of healthy fats, proteins, and vitamins. Additionally, dark chocolate has antioxidant properties, making it a healthier choice compared to other types of chocolate.

Frequently asked questions
- Can I use white chocolate instead of dark chocolate?
It is not recommended, as white chocolate does not contain cocoa. However, you can experiment with bittersweet chocolate, but the taste will be different.
- How can I store the cake?
The cake stores well in the refrigerator, covered, for up to 4-5 days. You can also freeze it for later consumption.

Whether you are celebrating a special occasion or simply want to indulge yourself, the Hazelnut Chocolate Cake is the ideal choice. Enjoying each slice, offering an explosion of flavors and textures, is the true magic of cooking!

 Ingredients: For the chocolate cake base: 10 eggs, 300g sugar, 300g unsalted butter, 300g white flour, 4 teaspoons baking powder, 300g dark chocolate, melted. For the praline: 150g granulated sugar, 150g hazelnuts. For the chocolate egg cream: 200g granulated sugar, 7 egg yolks, seeds from one vanilla pod, 250ml milk, 300g hazelnut chocolate, melted, 600g butter. For decoration: melted chocolate or fruits dipped in chocolate.

 Tags:  cake recipes chocolate cake christmas recipes festive dishes eric lanlard recipes