Easiest Way to Prepare Tasty Hazelnut Paste Double Chocolate Cake

Hazelnut Paste Double Chocolate Cake. 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.

Top with another cake layer and spoon over a third of the white chocolate cream. Repeat the layers twice more, finishing with a white chocolate layer. Once toasted, place in food processor and pulse until finely ground, but not a paste. You can cook Hazelnut Paste Double Chocolate Cake using 12 ingredients and 24 steps. Here is how you cook that.

Ingredients of Hazelnut Paste Double Chocolate Cake

1. You need of For the cake batter:.
2. It's 35 grams of ★ Cake flour.
3. You need 1 tsp of ★ Baking powder.
4. Prepare 1 tbsp of Pure cocoa.
5. Prepare 40 grams of Almond powder.
6. It's 40 grams of Hazelnut paste (praliné noisettes).
7. Prepare 20 grams of Sugar (I used soft light brown sugar).
8. You need 2 medium of Egg whites.
9. Prepare 60 grams of Unsalted butter, melted.
10. It's of For the decorations:.
11. Prepare 1 of Chocolate coating.
12. You need 4 of squares White chocolate.

Often, when baking a cake (like this chocolate hazelnut cake) you're participating in a drying process. I've tested this several times and longer periods work better. Place your second chocolate cake layer on top, spread it with white chocolate hazelnut filling. Place final (hazelnut) layer on top, upside down, and do a thin crumb coat on the cake with white chocolate ganache.

Hazelnut Paste Double Chocolate Cake instructions

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..

Once cooled, frost and smooth the sides with vanilla buttercream. This recipe is slightly modified from Liv By Cake's. What kind of chocolate do I use for a chocolate hazelnut cake? You can use Lily's sugar free chocolate for a lower carb count. I am not referring to this dessert as a keto dessert, because of the chocolate I prefer to use.