My inspiration for baking cakes depends on my mood and what I see on Pinterest. Pinterest is like my bible for all things foodie and interior design. And so, the other day, I felt like doing something with hazelnut and chocolate but I did not want any of the two to be overpowering. Turns out, a chocolate ganache hazelnut cake does just that!
The ganache is a bit sour due to the dark chocolate. However, sandwiched between the sponge and the whipped cream, the chocolate’s sourness is nicely balanced the sweetness of the two. So here comes the recipe.
|For the hazelnut cake||For the topping|
-1/4 cup hazelnuts
-1/2 cups + 2 tbsp flour
-1/2 cup sugar
-3/4 teaspoon baking powder
-1/4 cup vegetable oil
-2 tbsp water
-1 teaspoon vanilla extract
For the chocolate ganache:
-1/3 cup heavy cream
-100 grams dark chocolate
For the whipped cream:
-1 cup heavy cream
-1 tbsp powdered sugar
For the garnish:
-1 cup hazelnut
-50g dark chocolate
1. Pre-heat oven to 175°C. Process 1/4 hazelnuts in a food processor until it becomes a thin powder.
2. In a bowl, put flour, sugar and baking powder. Add in hazelnut powder. Mix until combined.
3. In a bowl, beat 3 egg whites on medium speed until soft peaks form. Then, set aside.
4. In another bowl, mix together 2 egg yolks, oil, water and vanilla until combined. Add in dry ingredients and mix until combined.
5. Fold in half of the meringue in the mixture until incorporated. Fold in the other half.
6. Butter and flour a round cake tin. Line with parchment paper. Pour in mixture and bake for 25 minutes. When baked, remove from the oven and let cool at room temperature. Take the sponge of the tin and let cool on a rack.
7. Place chocolate and heavy cream in a bowl over a pot of simmering water. Stir the mixture until the chocolate melted and the ganache is smooth. Set aside and let cool.
8. In a bowl, beat together with an electric whisk heavy cream and powdered sugar until peaks form.
9. Cover the sponge with the chocolate ganache. Put in the fridge for 5 minutes to set. Remove from the fridge and cover with whipped cream.
10. Decorate with hazelnuts. Use a grater to make small curls with black chocolate. Sprinkle over the hazelnuts. You can let rest in the fridge or eat right away.
So? Are you tempted? Have you ever had hazelnut cake before? How did you like it? Will you give this recipe a go?
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