Chocolate and hazelnut cake

Chocolate and hazelnut cake

I just needed comfort and indulgence. For that, nothing beats a quick trip to the kitchen to prepare a cake to share later over coffee. Talk about everything and especially about nothing. Enjoy a little moment of sweetness…
So, if you also want to prepare a good cake, I have the one for you. Once ready, just wrap it up and off you go. All that’s missing is coffee and friends.
The recipe that I propose to you today is what is called “a travel cake”. It is therefore easily transportable, can be kept out of the fridge and can be kept for a long time. I found the perfect recipe with this super greedy cake. Rich in chocolate and hazelnuts, it is delicious and it stays that way for 2, 3 or even 5 days… The rock icing is the extra touch that makes the cake definitely exquisite and allows it to stay just as good, even in the oven. after a few days.
I put large pieces of dark chocolate and roasted hazelnuts in my cake. If you are a fan of these 2 perfumes, you are going to enjoy it. And in truth, it is not even obligatory to share it.

Chocolate and hazelnut cake:
(According to Ferrandi)

45g hazelnut powder
15g egg white
45 + 130g icing sugar
3 eggs (150g)
135g flour
30g bitter cocoa
1 level tsp baking powder
110g milk
130g melted butter
100g dark chocolate
70g hazelnuts (roasted)
Preheat the oven to 160°C.
Mix the hazelnut powder, the egg white and the 45 g of icing sugar until you have a paste.
Add the eggs one at a time, beating for a long time.
Add the rest of the icing sugar and continue beating until the mixture is well puffed.
Add the milk, then the butter and mix.
Sift the flour, cocoa and baking powder over it. Mix without insisting.
Coarsely chop the chocolate and hazelnuts. Add them to the batter and mix.
Pour into a greased cake tin and bake for about 50 to 55 minutes. The cake does not swell too much, but you can precaution cover it with a slightly heavy greased plate.
Leave to cool, then unmold by letting it turn over.
Chocolate and hazelnut cake

Rock icing:

150g dark chocolate
30 g oil (sunflower)
40g roasted hazelnuts
Melt the chocolate in the microwave in 30 second increments.
Add the oil and mix.
Finely chop the hazelnuts and add them.
Cover the cake with this icing. Leave to cool, then store at room temperature.

Chocolate and hazelnut cake
To finish: I prepared this cake as part of the Cook & Shoot Challenge. The constraint was to make a travel cake incorporating dried fruit. The photo had to retain negative space.

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