Chocolate Hazelnut Toffifee Cake

With moist layers and rich chocolate filling it makes a wonderful celebration cake. Roasted hazelnuts add a crunch and taste that works perfectly with nougat—chocolate cream.

Serving: 12

For the Chocolate Cream

1. In a bowl, mix the chopped chocolate and nougat. In a saucepan, heat the cream over medium heat until it just begins to boil. Remove from heat and pour over chocolate-nougat mix. Stir until smooth. Let stand, stirring occasionally until slightly thickened. Let cool for 2 hours.

Prepare the Cake

2. Preheat the oven to 325°F (175°C). Butter and flour a 9 inch (25 cm) springform pan. In a bowl, combine the flour, cocoa powder, and baking powder. Set aside.

3. Separate the egg whites and yolks. In an electric mixer, beat the egg whites with 3 tablespoons cold water until stiff. Gradually, add sugar, beating constantly until sugar is dissolved and whites hold stiff. Add yolks, one at a time, beating after each addition. 
 

4. Using a rubber spatula, gently fold in the flour mixture. Pour the mixture into the prepared pan. Bake for 20-25 minutes or until it springs back when lightly pressed. Cool on a wire rack.

5. In a heavy saucepan, spread the hazelnuts on medium-high heat, and sauté until become fragrant and it turns into golden brown. Fold in Chocolate-Cream. Beat the mixture with an electric mixer on medium speed until it is smooth,

6. Place the cake onto a serving plate. Split the cake into 2 layers horizontally. Spread the first layer cake with chocolate-hazelnut-cream followed alternately with a layer of cake, and finishing with a layer of chocolate-hazelnut-cream.

7. Sprinkle with cocoa powder, chopped hazelnuts and decorate with Toffifee chocolate. 

 Enjoy!

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