Chocolate Cake
Start by preparing the chocolate base, an essential step to achieve a decadent cake. In a large bowl, add the soft butter along with the sugar and mix at medium speed until the mixture becomes fluffy, having a light color and an airy texture. This is the moment when the sugar dissolves and incorporates into the butter, creating a perfect base for our cake. Then, add the eggs, which have been beaten beforehand like for an omelet, and continue mixing well so that the eggs combine evenly with the mixture.
Once the eggs are completely incorporated, sift the flour together with the baking powder to eliminate any lumps and to introduce air into the composition. Start adding the flour gradually, mixing gently with a spatula until everything is homogeneous. Finally, add the melted chocolate that has been allowed to cool, and carefully mix to avoid losing air from the composition. Once the mixture is ready, divide it evenly into two buttered and parchment-lined pans, each with a diameter of 26 cm. Leveling the mixture in the pans will ensure even baking.
Preheat the oven to 180 degrees Celsius and bake the layers for 35-40 minutes, checking for doneness with the toothpick method. After the layers are done, let them cool on a rack to avoid condensation. This will ensure a perfect texture for the final cake.
Praline
To create praline, roast the hazelnuts for 10-15 minutes at 150 degrees Celsius, using a pan lined with parchment paper. Once the hazelnuts are roasted, take them out of the oven and wrap them in a kitchen towel. After a few minutes, rub them well against each other to remove the skins. This step is essential to obtain a fine praline, full of flavor.
Caramelize the sugar over low heat, stirring constantly until it reaches an amber color. Immediately after the sugar is caramelized, add the hazelnuts and quickly stir to coat them evenly with the melted sugar. Pour the mixture onto a silicone surface or parchment paper and let it harden. Once the praline has cooled, break it into pieces and then crush the mixture until you get fine crystals that will add a crunchy contrast to the cake.
Chocolate Egg Cream
For the chocolate egg cream, beat the egg yolks with the sugar and vanilla seeds on high speed until the mixture doubles in volume and turns almost white. While continuing to mix, slowly add the warm milk, stirring constantly to avoid curdling the yolks. Transfer the mixture to a double boiler and continue stirring until the cream triples in volume and thickens, achieving a fine and creamy texture. Let the cream cool, then incorporate the whipped butter, melted chocolate, and finally, half of the praline, mixing gently after each addition.
Assembly
For assembling the cake, cut each layer in half, resulting in four layers. Divide the cream into four equal portions and use a cake ring to assemble. Place the first layer, add ¼ of the cream, then the next layer, repeating the process until all layers are obtained. If desired, you can add some fresh fruits between layers for a pleasant contrast, being careful not to alter the chocolate flavor too much. After assembly, refrigerate the cake for about 30 minutes to allow the layers to set.
After it has been in the fridge, remove the ring and use the remaining cream to cover the cake, especially insisting on the edges. For decoration, pour the melted and cooled chocolate on top, allowing it to drip down the sides. Finish decorating with the remaining praline or other toppings, such as chocolate-dipped fruits or chocolate shavings. Keep the cake cool until serving, to maintain freshness and flavor. This cake will surely impress any guest and will become an unforgettable delicacy.
Start by preparing the chocolate base, an essential step to achieve a decadent cake. In a large bowl, add the soft butter along with the sugar and mix at medium speed until the mixture becomes fluffy, having a light color and an airy texture. This is the moment when the sugar dissolves and incorporates into the butter, creating a perfect base for our cake. Then, add the eggs, which have been beaten beforehand like for an omelet, and continue mixing well so that the eggs combine evenly with the mixture.
Once the eggs are completely incorporated, sift the flour together with the baking powder to eliminate any lumps and to introduce air into the composition. Start adding the flour gradually, mixing gently with a spatula until everything is homogeneous. Finally, add the melted chocolate that has been allowed to cool, and carefully mix to avoid losing air from the composition. Once the mixture is ready, divide it evenly into two buttered and parchment-lined pans, each with a diameter of 26 cm. Leveling the mixture in the pans will ensure even baking.
Preheat the oven to 180 degrees Celsius and bake the layers for 35-40 minutes, checking for doneness with the toothpick method. After the layers are done, let them cool on a rack to avoid condensation. This will ensure a perfect texture for the final cake.
Praline
To create praline, roast the hazelnuts for 10-15 minutes at 150 degrees Celsius, using a pan lined with parchment paper. Once the hazelnuts are roasted, take them out of the oven and wrap them in a kitchen towel. After a few minutes, rub them well against each other to remove the skins. This step is essential to obtain a fine praline, full of flavor.
Caramelize the sugar over low heat, stirring constantly until it reaches an amber color. Immediately after the sugar is caramelized, add the hazelnuts and quickly stir to coat them evenly with the melted sugar. Pour the mixture onto a silicone surface or parchment paper and let it harden. Once the praline has cooled, break it into pieces and then crush the mixture until you get fine crystals that will add a crunchy contrast to the cake.
Chocolate Egg Cream
For the chocolate egg cream, beat the egg yolks with the sugar and vanilla seeds on high speed until the mixture doubles in volume and turns almost white. While continuing to mix, slowly add the warm milk, stirring constantly to avoid curdling the yolks. Transfer the mixture to a double boiler and continue stirring until the cream triples in volume and thickens, achieving a fine and creamy texture. Let the cream cool, then incorporate the whipped butter, melted chocolate, and finally, half of the praline, mixing gently after each addition.
Assembly
For assembling the cake, cut each layer in half, resulting in four layers. Divide the cream into four equal portions and use a cake ring to assemble. Place the first layer, add ¼ of the cream, then the next layer, repeating the process until all layers are obtained. If desired, you can add some fresh fruits between layers for a pleasant contrast, being careful not to alter the chocolate flavor too much. After assembly, refrigerate the cake for about 30 minutes to allow the layers to set.
After it has been in the fridge, remove the ring and use the remaining cream to cover the cake, especially insisting on the edges. For decoration, pour the melted and cooled chocolate on top, allowing it to drip down the sides. Finish decorating with the remaining praline or other toppings, such as chocolate-dipped fruits or chocolate shavings. Keep the cake cool until serving, to maintain freshness and flavor. This cake will surely impress any guest and will become an unforgettable delicacy.
Ingredients
For 2 chocolate layers - 10 eggs - 300 g sugar - 300 g unsalted butter - 300 g white flour - 4 teaspoons baking powder - 300 g dark chocolate, melted For praline - 150 g granulated sugar - 150 g hazelnuts For chocolate egg cream - 200 g granulated sugar - 7 egg yolks - seeds from 1 vanilla pod - 250 ml milk - 300 g hazelnut chocolate, melted - 600 g soft butter Optional: blueberries, strawberries, raspberries Decoration: melted chocolate and/or fruits dipped in chocolate; etc.