Chocolate Hazelnut Toffifee Cake


Photo credit: foodboard.de

Ingredients;

Serving: 12


  • 3 eggs 

  • 3 Tbsp cold water

  • 1/2 cup (100g) sugar

  • 75g (1/3 cup) all-purpose flour

  • 3-4 Tbsp cocoa powder, unsweetened

  • 1 tsp baking powder

  • 2 Tbsp cornstarch

  • 100g (2/3 cup) hazelnuts, chopped

  • 150g Toffifee chocolate


For the Chocolate Cream

  • 250g (10 oz) bittersweet chocolate

  • 200g (8 oz) nougat

  • 750g (3 cups) whipping cream


Method


Prepare 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) round  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. 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.

4. 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,

5. 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.

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

      Enjoy!!!





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