Cake 1 year of recipes (recipe 200)

Name: Cake 1 year of recipes (recipe 200)
Ingredients: Base: 6 eggs; 200 g sugar; 160 g flour; 30 g cocoa powder; 1 teaspoon baking powder; 6 tablespoons oil; 150 g ground hazelnuts. Syrup: 150 g sugar; 200 ml water; 1 teaspoon rum essence. Cream: 250 g butter; 250 g dark chocolate + 200 ml liquid cream; 3 tablespoons Nutella; rum essence; 100 g wafer with hazelnut cream. Glaze/Decoration: 12 Ferrero Rocher candies; 60 g dark chocolate + 2-3 tablespoons liquid cream.

Dessert - Cake 1 year of recipes (recipe 200) by Eliza C. - Recipia

Chocolate and Hazelnut Birthday Cake - a recipe full of joy Every birthday deserves a celebration, and a delicious cake is the best way to commemorate special moments. This chocolate hazelnut cake is perfect for marking a year full of beautiful memories with loved ones. With a rich layer of chocolate cream and elegant decoration with Ferrero Rocher candies, this cake not only looks spectacular but also tastes divine. Let’s embark on the adventure of making this delicacy! Preparation time: 45 minutes Baking time: 35 minutes Cooling time: 8 hours Total: 9 hours and 20 minutes Number of servings: 12 servings Ingredients: *For the base:* - 6 eggs - 200 g sugar - 160 g flour - 30 g cocoa - 1 teaspoon baking powder - 6 tablespoons oil - 150 g ground hazelnuts *For the syrup:* - 150 g sugar - 200 ml water - 1 teaspoon rum essence *For the cream:* - 250 g butter - 250 g dark chocolate - 200 ml liquid cream - 3 tablespoons Nutella - rum essence (to taste) - 100 g hazelnut cream wafers *For the glaze and decoration:* - 12 Ferrero Rocher candies - 60 g dark chocolate - 2-3 tablespoons liquid cream Preparation steps: 1. Preparing the base: Start by separating the eggs. In a large bowl, whisk the 6 egg whites with 200 g of sugar for about 15 minutes until the mixture becomes frothy and triples in volume. Add the yolks one at a time, mixing gently. This step is essential for achieving a fluffy and airy base. 2. Adding dry ingredients: Mix the flour, cocoa, and baking powder in a separate bowl. Gradually incorporate these dry ingredients into the egg mixture using a spatula, carefully folding from the bottom up to retain the air in the mixture. Finally, add the ground hazelnuts and mix gently. 3. Baking the base: Preheat the oven to 180°C. Grease a 26 cm round baking pan with butter and flour, then pour the base mixture into the pan. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Then let the base cool completely in the pan. 4. Preparing the syrup: In a saucepan, boil water with 150 g of sugar for a few minutes until completely dissolved. Add the rum essence and let the syrup cool. This syrup will make the base moist and flavorful. 5. Chocolate cream: In a small saucepan, melt the dark chocolate together with 200 ml of liquid cream. Let the mixture cool. Meanwhile, whisk the butter at room temperature until fluffy. Gradually add the cooled chocolate cream and Nutella, continuing to whisk until you achieve a light and homogeneous cream. 6. Incorporating the wafers: Finely chop the hazelnut cream wafers and add them to the chocolate cream, mixing gently. These will provide a crunchy texture and delicious flavor. 7. Assembling the cake: Once the base has completely cooled, cut it in half with a sharp knife. Place the first half on a serving plate and generously soak it. Spread half of the chocolate cream on top. Place the second half of the base, which should also be soaked, then cover the cake with the remaining cream. 8. Decorating the cake: Melt the dark chocolate together with 2-3 tablespoons of liquid cream to obtain a fine glaze. Use this glaze to cover the cake. Decorate with Ferrero Rocher candies for an elegant and tasty appearance. 9. Cooling: Let the cake chill for at least 8 hours, ideally overnight, to allow the flavors to meld and the cake to set properly. Useful tips: - Ensure all ingredients are at room temperature, especially the eggs and butter, to achieve a uniform consistency. - If you want to add a personal touch, you can use different essences, such as vanilla or orange, to flavor the syrup. - The cake can be served alongside a scoop of vanilla ice cream or a fruit sauce to complete the tasting experience. Nutritional benefits: This cake brings a delicious combination of chocolate, which is rich in antioxidants, and hazelnuts, which provide proteins and healthy fats. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet. Frequently asked questions: - Can I use another type of nuts? Of course! You can experiment with almonds or pecans for a different taste. - How can I store the cake? You can keep it in the refrigerator, covered with plastic wrap, to maintain its freshness. - Is this cake suitable for vegans? Although the original recipe is not vegan, you can explore versions with vegan eggs and butter to adapt the recipe. This chocolate and hazelnut cake is more than just a dessert; it is an experience to be savored with loved ones, a symbol of joy and sharing. So, get ready to impress with this wonderful cake at your next birthday celebration!

Cake 1 year of recipes (recipe 200)

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