The hazelnuts, sugar, and water are combined in a saucepan, and then the saucepan is placed over a Bain Marie. This gentle cooking method allows the sugar to melt slowly, without the risk of burning it. We constantly stir, admiring how the sugar gradually transforms into a glossy syrup, while the aroma of the hazelnuts intensifies. It is important to ensure that the sugar has completely melted to achieve a uniform texture. Once we have obtained a homogeneous mixture, we let the mixture cool down.
Once the mixture reaches room temperature, it is time to add the egg yolks, vanilla essence, and cocoa. These ingredients not only enrich the flavor but also add a touch of finesse to our dessert. We carefully mix to ensure that all ingredients are perfectly integrated, resulting in a creamy and flavorful paste.
In a separate bowl, we beat the egg whites until frothy. It is recommended to add a tablespoon of sugar from the total amount to stabilize the foam. When the egg whites become firm and glossy, we gently fold them into our hazelnut mixture using a spatula and mixing from the bottom up. This technique will ensure that our dessert will be fluffy and airy, giving it a special texture.
After obtaining a homogeneous mixture, we pour it into a baking pan lined with parchment paper, leveling the surface for an even appearance. The oven should be preheated to 150°C, and the dessert bakes for about an hour. It is recommended to do the toothpick test to ensure that the cake is perfectly baked, and the interior is moist but not sticky.
Once the cake has cooled, we carefully remove it and place it on a serving platter. The moment of decoration is what transforms the dessert from a simple cake into a true culinary masterpiece. We chose to adorn it with whipped cream, grated chocolate, and berries, which not only add a burst of flavor but also an attractive color contrast. Each bite will be an explosion of textures and flavors, making this dessert an ideal choice for any occasion.
Once the mixture reaches room temperature, it is time to add the egg yolks, vanilla essence, and cocoa. These ingredients not only enrich the flavor but also add a touch of finesse to our dessert. We carefully mix to ensure that all ingredients are perfectly integrated, resulting in a creamy and flavorful paste.
In a separate bowl, we beat the egg whites until frothy. It is recommended to add a tablespoon of sugar from the total amount to stabilize the foam. When the egg whites become firm and glossy, we gently fold them into our hazelnut mixture using a spatula and mixing from the bottom up. This technique will ensure that our dessert will be fluffy and airy, giving it a special texture.
After obtaining a homogeneous mixture, we pour it into a baking pan lined with parchment paper, leveling the surface for an even appearance. The oven should be preheated to 150°C, and the dessert bakes for about an hour. It is recommended to do the toothpick test to ensure that the cake is perfectly baked, and the interior is moist but not sticky.
Once the cake has cooled, we carefully remove it and place it on a serving platter. The moment of decoration is what transforms the dessert from a simple cake into a true culinary masterpiece. We chose to adorn it with whipped cream, grated chocolate, and berries, which not only add a burst of flavor but also an attractive color contrast. Each bite will be an explosion of textures and flavors, making this dessert an ideal choice for any occasion.
Ingredients
For the base: 130 g ground hazelnuts, 100 g sugar, 50 ml water, 4 eggs, 1.5 - 2 tablespoons cocoa, 1/2 vanilla essence. For decoration: whipped cream, fruits, grated chocolate.