Hazelnut-Cream-Chocolate Slice

This extraordinary dessert, made with grounded hazelnut and whipped cream, is simple to make.


Serves 12

  • 2 eggs, large size

  • 2 Tbsp water ¬†

  • 1/3 cup + 1 Tbsp¬†sugar ¬†

  • 1/3 cup purpose flour¬†

  • 2 Tbsp cornstarch¬†

  • 1/2 tsp baking powder

    For the Filling

  • 3 cups whipping cream ¬†

  • 2 tsp vanilla sugar

  • 1 1/2 cups grounded hazelnut

    For the Chocolate Glaze

  • 3,5 oz (100g) bittersweet chocolate

  • 2 Tbsp coconut fat

     For the Topping

  • 15 Hazelnuts

  • dark chocolate

  • white chocolate


1.¬†Preheat the oven to 180¬įC¬†(350¬įF). Line a 19cm square cake pan with baking paper. In a bowl, combine the flour, cornstarch and baking powder. Set aside.

2. Separate the egg whites and yolks. In an electric mixer, beat the egg whites with 2 tablespoons cold water until stiff. Gradually, add sugar and salt beating constantly until sugar is dissolved and whites hold stiff. Add yolks, one at a time, beating after each addition. 

3. Gently fold in the flour mixture with a rubber spatula. Turn the mixture into the prepared pan. Bake for 8 minutes or until it springs back when lightly pressed. Cool on a wire rack.

Make the Filling 4. In a large bowl, whip the cream with the vanilla until firm. then fold in the grounded hazelnut. Refrigerate 1 hour.

5. Spread the cream filling over the top of the base cake and chill again for at least 2 hours or overnight. Make the Chocolate Glaze 6. In a heatproof bowl over a saucepan of simmering water, melt the chocolate and coconut fat. Set aside; cool slightly. Pour over the cream filling. and chill again.  Decorate with chocolate and Chocolate-Covered Hazelnuts

‚Äč‚Äč Enjoy!

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