Hazelnut Paste Double Chocolate Cake
Hazelnut Paste Double Chocolate Cake

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hazelnut paste double chocolate cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Hazelnut Paste Double Chocolate Cake is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Hazelnut Paste Double Chocolate Cake is something that I’ve loved my whole life.

Great recipe for Hazelnut Paste Double Chocolate Cake. 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.

To get started with this particular recipe, we have to prepare a few components. You can have hazelnut paste double chocolate cake using 12 ingredients and 24 steps. Here is how you cook that.

The ingredients needed to make Hazelnut Paste Double Chocolate Cake:
  1. Take For the cake batter:
  2. Take 35 grams ★ Cake flour
  3. Make ready 1 tsp ★ Baking powder
  4. Get 1 tbsp Pure cocoa
  5. Prepare 40 grams Almond powder
  6. Get 40 grams Hazelnut paste (praliné noisettes)
  7. Make ready 20 grams Sugar (I used soft light brown sugar)
  8. Take 2 medium Egg whites
  9. Make ready 60 grams Unsalted butter, melted
  10. Make ready For the decorations:
  11. Prepare 1 Chocolate coating
  12. Prepare 4 squares White chocolate

Texture, color, taste will be perfect! For an excellent result you need a good proven recipe. Slice each cake in half horizontally. Put one of the cake layers onto a large cake stand or serving dish.

Steps to make Hazelnut Paste Double Chocolate Cake:
  1. Line a cake mold with parchment paper (or grease the mold with butter, then lightly dust with flour).
  2. Melt the butter. Preheat the oven.
  3. Sift together the ★ ingredients, then add the almond powder, sugar, and cocoa powder.
  4. Use a whisk to evenly combine.
  5. In a separate bowl, whisk the egg whites until they foam, then mix into the dry ingredients.
  6. Add the hazelnut paste (praliné noisettes), then incorporate it into the batter.
  7. Mix in the melted butter.
  8. 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.
  9. (If you prefer a more grown-up taste, add a bit of rum, brandy, or your favorite liqueur, then mix it in).
  10. Pour the batter into the prepared mold.
  11. 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.)
  12. Once it's finished baking, remove it from the mold, and let it cool.
  13. 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.
  14. 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.
  15. 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.
  16. 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.)
  17. 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.
  18. The chocolate will harden immediately if you put it in the refrigerator.
  19. 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.
  20. 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.
  21. It's ready to serve.
  22. You may also use your favorite molds, such as pudding or madeleine molds.
  23. If using madeleine molds, bake for as long as 12 minutes. Be careful not to over bake.
  24. 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.

Spoon a third of the hazelnut cream right to the edges, scatter with a little of the crushed praline. Top with another cake layer and spoon over a third of the white chocolate cream. Break the chocolate bar into small pieces and put them into the cream. Stir until they melt and take it off the stove. Reserve some of it for the edges of the cake; pour the rest on the hazelnut paste cover without taking the cake out of its mold.

So that’s going to wrap it up for this exceptional food hazelnut paste double chocolate cake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!