Chocolate nut cake with ” Nutella ” mini -festival for those who love chocolate cakes. Recipe delicious cake with cream -based ” nutella ” or other chocolate- peanut butter . Biscuit for this cake flour contains at least – most of the dry component zades – this ground hazelnuts . If desired, you can replace it with ground almonds , hazelnuts but still better harmony with the cream.
By the way, the cake itself turns wet enough , so do not require additional impregnation.
Ingredients to form 20-21 cm:
4 large eggs (C – or C – 0)
150 g of sugar
200g hazelnuts (not fried )
50 g flour
30 g (2 tbsp cocoa powder )
1 tsp rahryhlitelya
1 tsp vanilla essence
For the cream :
200 g ” nutella ” or similar chocolate- peanut butter
300 g butter at room temperature
200 g chocolate 45-60 % cocoa ( if you like a more intense chocolate flavor , you can use chocolate with a high percentage of cocoa mass content )
For decoration and layer :
1 waffle cake (or several small ones) , you can use the wafers with an interlayer
100 g roasted hazelnuts
10-12 chocolates round shape
Hazelnut grind in a coffee grinder or using a hand blender .
Whisk the eggs with the sugar and vanilla essence until the lush light weight .
Add the sifted cocoa and baking powder with the flour and stir gently , trying to damage as little as possible air bubbles in the egg mass. Add ground hazelnuts and mix gently again .
We shift the dough in a greased form ( to grease the bottom only ) . Put in a preheated 180 degree oven and bake until dry matches, about 25-30 minutes. Door during baking better not to open .
Break the chocolate into pieces and put in a water bath .
Melts , remove from the heat and give cool to room temperature .
In a mixing bowl put the soft butter , ” nutella ” and melted chocolate . Mix on low speed until homogeneous and smooth .
Put the cream for 20 minutes in the refrigerator.
Putting the cake.
Cooled cake cut into 2-3 pieces lengthwise. Put the first cake onto a plate and grease cream. Sprinkle crumbled wafers .
Cover with second Korzh repeat with cream and wafers . Cover with the last Korzh , daubed cream sides and top of cake. Boca chopped roasted hazelnuts trim . Remnants of cream put in a piping bag with a nozzle and decorate the top of the cake. Put candy.
Give the cake to stand for 2-4 hours in the refrigerator and serve .
Enjoy your tea !
Ingredients: cocoa powder , flour, nutella, nuts, sugar , butter , hazelnuts , chocolate , eggs