Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, hazelnut paste double chocolate cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
I wanted to use up the praliné noisettes and chocolate coating leftover from Valentine's, so I made this by adjusting the batter as necessary. I also happened to have some white chocolate on hand, so I used it for decoration. Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hazelnut paste double chocolate cake.
Hazelnut Paste Double Chocolate Cake is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Hazelnut Paste Double Chocolate Cake is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook hazelnut paste double chocolate cake using 12 ingredients and 24 steps. Here is how you can achieve that.
The ingredients needed to make Hazelnut Paste Double Chocolate Cake:
- Prepare For the cake batter:
- Get 35 grams ★ Cake flour
- Get 1 tsp ★ Baking powder
- Get 1 tbsp Pure cocoa
- Make ready 40 grams Almond powder
- Take 40 grams Hazelnut paste (praliné noisettes)
- Prepare 20 grams Sugar (I used soft light brown sugar)
- Get 2 medium Egg whites
- Get 60 grams Unsalted butter, melted
- Make ready For the decorations:
- Make ready 1 Chocolate coating
- Prepare 4 squares White chocolate
See recipes for Hazelnut Paste Double Chocolate Cake too. Add cake flour, hazelnut flour, sugar, baking powder and salt to a medium size bowl and whisk to combine. Pour the cream into a cold bowl and cover with plastic wrap. To make the hazelnuts cream: Soak gelatin sheets in cold water.
Instructions to make Hazelnut Paste Double Chocolate Cake:
- Line a cake mold with parchment paper (or grease the mold with butter, then lightly dust with flour).
- Melt the butter. Preheat the oven.
- Sift together the ★ ingredients, then add the almond powder, sugar, and cocoa powder.
- Use a whisk to evenly combine.
- In a separate bowl, whisk the egg whites until they foam, then mix into the dry ingredients.
- Add the hazelnut paste (praliné noisettes), then incorporate it into the batter.
- Mix in the melted butter.
- This is how it should look after it is evenly combined. When dripped from above, this is how it should look. The grainy texture of the almond powder should be visible.
- (If you prefer a more grown-up taste, add a bit of rum, brandy, or your favorite liqueur, then mix it in).
- Pour the batter into the prepared mold.
- Bake for 30 minutes at 180℃. (The baking time will vary depending on your oven, so test with a toothpick. It's done when it comes out clean.)
- Once it's finished baking, remove it from the mold, and let it cool.
- Cover with plastic wrap and allow it to sit overnight. You may serve it without letting it sit overnight, but it becomes moister and more flavorful after it sits for a period overnight to a full day.
- For decoration: Break the white chocolate into a heat-proof bowl, microwave briefly, then melt until smooth in a hot water bath. Drip it from a spoon onto parchment paper into desired patterns, then chill in the freezer to harden.
- I recommend slicing the cake right before serving, so that the moisture is maintained. Wrap a plate in plastic wrap, then lay chopsticks across the plate, then lay the cake slices on top.
- Melt the chocolate coating in a hot water bath, then spoon it over the slices. (Feel free to make it striped, checked, or your own coating design.)
- If using bar chocolate, by mixing in 10% the weight of chocolate with vegetable oil, you will have an easy chocolate coating without the need to temper it.
- The chocolate will harden immediately if you put it in the refrigerator.
- Once the chocolate hardens, use a knife to pick up the white chocolate decoration, and place them on the cake. If you use your fingers, the white chocolate will melt, so use a knife or similar implement to transfer.
- When gifting this cake, use melted chocolate to affix the decorations to the cake to prevent slipping. I recommend using a toothpick or similar implement.
- It's ready to serve.
- You may also use your favorite molds, such as pudding or madeleine molds.
- If using madeleine molds, bake for as long as 12 minutes. Be careful not to over bake.
- I wanted to enjoy the bitterness of the cocoa powder, so that is how I came up with this recipe. For those who prefer more sweetness, add more sugar.
- Ready to serve and ENJOY!
Pour the cream into a cold bowl and cover with plastic wrap. To make the hazelnuts cream: Soak gelatin sheets in cold water. Hazelnuts and olive oil - used to make homemade nut butter Graham crackers - for the fudge cake crust Butter - melted Bittersweet and milk chocolate chips - creates a perfect balance of flavors for the filling Nutella, or similar chocolate/hazelnut spread - for an extra hazelnut hit Eggs - helps the cake rise Hazelnut gelato made from the best hazelnut paste in the world, topped with our Italian cream gelato on a vanilla sponge cake, garnished with dark chocolate curls. Venezia Double chocolate gelato on a moist chocolate sponge cake, garnished with handmade dark chocolate curls makes this cake a chocolate lover's dream! For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl.
So that is going to wrap this up for this exceptional food hazelnut paste double chocolate cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
