Hello friends, today I’m offering you this wonderful hazelnut cake with chocolate cream to make for special occasions. A very simple yet impressive recipe, a classic cake for any hazelnut and chocolate party. Below you will find the recipe..

Difficulty: Easy
Cost: Inexpensive
Portions: Serves 4 people for a 7-inch pan
Cuisine: Italian

Ingredients for Hazelnut Cake with Chocolate Cream

1 1/4 cups whole milk
1/2 cup granulated sugar
2 egg yolks
3 1/2 oz dark chocolate
2 tbsp cornstarch
1 pinch fine salt
3 tbsp granulated sugar
3/4 cup hazelnut flour (Or finely chopped hazelnuts)
1 tbsp all-purpose flour
2 tbsp melted butter (Or 1 tbsp sunflower oil)
2 eggs
1 tsp vanilla extract
1 pinch fine salt
as needed white chocolate chips
as needed hazelnut crumbs
3 1/2 oz water
1 oz rum (Or any other liquor)
2 tbsp granulated sugar

Tools

1 Bowl
1 Whisk attachment
1 Stand mixer
1 Hand whisk
1 Small bowl
1 Saucepan
1 Piping bag
1 Star nozzle
1 Little pot

Steps for Hazelnut Cake with Chocolate Cream

To make this delicious hazelnut cake with chocolate cream, first prepare the hazelnut sponge cake. In the bowl of a stand mixer or a mixing bowl with electric whisks, beat the sugar and eggs for 15 minutes to obtain a light, fluffy mixture. Melt the butter and let it cool slightly. In another bowl, combine the two flours and mix with a whisk. When the eggs have quadrupled in volume, gradually fold in the flours, stirring gently from bottom to top with a spatula to keep the mixture from deflating. Lastly, stir in the melted butter to obtain a smooth, homogeneous batter. Butter and flour a 7-inch pan, pour in the batter, and bake in a preheated static oven for 25-30 minutes at 340°F. Do the toothpick test, then turn off the oven, remove the cake, and let it cool.
While the sponge cake cools, make the dark chocolate custard. In a small pot, bring the milk to a simmer. In a bowl, whisk the egg yolks with the sugar, add the cornstarch and salt, and mix. Combine the egg mixture with the simmering milk and add the melted chocolate, stirring quickly with a whisk until thickened. Turn off the heat and let it cool, placing plastic wrap directly on the surface of the custard.
To make the rum syrup, simply heat the water with sugar in a little pot and cook for a few minutes. Once it boils, turn off the heat, let it cool and add the liquor. Slice the sponge cake in half, soak it with the rum syrup, and fill with a generous layer of chocolate custard. Coat the entire cake with the remaining custard and place the remaining custard in a piping bag fitted with a star nozzle.
Decorate the surface and edges with swirls of chocolate custard and sprinkle with hazelnut crumbs and white chocolate chips. Chill in the fridge for a few hours, then serve. And here’s your hazelnut cake with chocolate cream ready. Hope you enjoy this latest recipe, until next time friends.

STORAGE, TIPS AND NOTES

The hazelnut cake with chocolate cream can be prepared in advance, even the night before serving. For the syrup, you can also use a simple non-alcoholic syrup like milk and cocoa or just water and sugar. The two bases, the cream, and the sponge cake can be made in advance and assembled the next day.

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