Taste chocolate cake with hazelnuts.

Taste chocolate cake with hazelnuts.

Ingredients:

For biscuit (24 cm):

8 eggs

pinch of salt

150 g of sugar

1 spoon of vanilla extract

150 g of flour

130 g of roasted minced hazelnuts

For fil:

500 ml of milk neutral cooking cream (20% m.m.)

100 g of butter

350 g of chocolate for cooking

150 g of nutelle

1 spoon of vanilla extract

1-2 tablespoons of powdered sugar (per taste)

70 g of baked, large chopped hazelnuts

To sprinkle biscuit:

about 60 ml of milk

1 spoon of vanilla extract

For decoration:

Cream cream of chocolate

hazelnuts

Preparation

First, sprinkle hazelnuts (both for biscuits and filets) in the oven at 180 degrees, with occasionally stirring with a sweep, about 15 minutes. It depends on how strong the hazelnut aroma you want. Peel hazelnuts with peeled hazelnuts.

Remove the whites from the yolk.
InIn special bowl, mix the ground hazelnuts and flour.

Into the bowl with the whites, insert the salt patch, and then mix the blender with a strong snow with the gradual addition of sugar on a couple of occasions. Disturb as long as the sugar does not dissolve.

Now add one for one yolk, as well as a vanilla extract mixed athe time with the mixer at the lowest speed. At the end, add a mixture of flour and hazelnuts, and gently mix the spatula, taking care not to break the snow.

Place the biscuit mixture in a round mold of 24 cm diameter, with which you previously lined the bottom and sides of the baking sheet with paper, and bake in preheated oven at 180 degrees for about 30 minutes. Try a toothpick if the biscuit is baked - if it comes out dry, it's over.

Let the biscuit stand for a few minutes in the mold and then remove it onto the wire to completely cool down.

For fennel, put in the appropriate  pot  sour cream and cook and cook on the stove almost to boiling. Remove from the fire, then insert the chocolate battered to the cubes. Let it stand for minutes, then mix well with wires until all the chocolate melts and until you get a great chocolate ganache. Now insert nutella and vanilla extract, mix well all together well and then leave it first at room temperature to cool down a little, then put it in the fridge to hold for at least 2 hours

Chocolate ganache will become dense when it cools in the refrigerator. Periodically check and mix. When it's tense, it looks like a good lubricant, take it out of the fridge. Therefore, it should not be difficult or too difficult. Take the mixer and mix it briefly for 1-2 minutes to get a little volume and become a fine foam. The color will be enlightened to him. Try it if you have enough sweet chocolate and nutella, and if not, add sugar powder to taste. I only added one spoon because I do not like cute.

From the total amount of filo, separate into another bowl about a third, and in the rest of the filling, mix large chopped baked hazelnuts. With a special movie without hazelnut, you cover the cake from the top and the side.

Cross the cool biscuit twice to get a total of 3 bones.

And filling cake.

Finished with chocolate glass and decorate how to love, and add chroped hazelnut's.

Recipe with Natalie.