Hazelnut and chocolate cake...

Hazelnut and Chocolate Cake – An Irresistible Delight

If you’re looking for a dessert that will impress, this hazelnut and chocolate cake is the perfect choice! With a soft sponge, a decadent chocolate cream, and a smooth glaze, this cake turns any occasion into a special moment. It’s ideal for birthdays, parties, or simply to enjoy a delicious treat with loved ones.

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Servings: 10-12

Recipe History
Chocolate cakes have a fascinating history, cherished for centuries for their richness. Hazelnuts, with their distinct flavor, add an extra layer of taste and texture, transforming this cake into a true culinary masterpiece. The recipe I’m sharing today was born from the desire to combine the sweetness of chocolate with the crunchiness of roasted hazelnuts, resulting in a dessert you won’t easily forget.

Ingredients
For the sponge:
- 8 eggs
- 200 g sugar
- 4 tablespoons oil
- 8 tablespoons flour
- 4 tablespoons cocoa powder
- A pinch of salt
- 100 g roasted and ground hazelnuts
- 1 teaspoon baking powder
- Rum essence

For the chocolate cream:
- 200 g milk chocolate
- 200 g dark chocolate
- 50 g butter
- 400 ml heavy cream
- 1 tablespoon rum (or brandy)

For the syrup:
- 1 packet hot chocolate mix
- Milk (amount specified on the packet)

For the glaze:
- 200 g dark chocolate
- 100 ml milk

Step by Step: Preparing the Cake

1. Preparing the sponge:
- Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form, similar to meringue. Gradually add the sugar while continuing to mix until the mixture becomes glossy and firm.
- In another bowl, mix the yolks with the oil and rum essence. Pour this mixture over the beaten egg whites. Gently fold in with a spatula to retain the air in the egg whites.
- Sift the flour, cocoa powder, and baking powder over the egg mixture. Add the ground roasted hazelnuts and gently mix until you have a homogeneous batter.
- Pour the batter into a 26 cm round cake pan lined with parchment paper and bake in a preheated oven at 180°C for 25-30 minutes. Check with a toothpick to see if it’s done (if it comes out clean, it’s ready). Once baked, let it cool and cut it into 3 equal layers.

2. Preparing the cream:
- In a saucepan, combine the heavy cream and butter over low heat. When it starts to boil, remove from heat and add the chopped chocolate. Whisk until melted and smooth.
- Add the tablespoon of rum and let the cream cool. Once it’s almost cool, beat it with a mixer until it becomes creamy and thick.

3. Preparing the syrup:
- Prepare the syrup according to the instructions on the hot chocolate packet, using the specified amount of milk. Let it cool.

4. Preparing the glaze:
- The glaze should be prepared only after the cake is assembled. Melt the dark chocolate with the milk in a double boiler, stirring gently. Let it cool slightly.

5. Assembling the cake:
- Place one layer of the sponge on a serving platter. Soak it with the chocolate syrup, then add half of the chocolate cream. Place the second sponge layer, repeat the soaking and top with the remaining cream. Cover everything with the last sponge layer, soaking it as well.
- Once the cake is assembled, pour the chocolate glaze over the top, ensuring it spreads evenly. You can decorate the cake with roasted hazelnuts or grated chocolate for an extra touch of aesthetics.
- Let the cake chill for a few hours or overnight for the cream and glaze to set.

Serving and Pairing
This hazelnut and chocolate cake is best served with a cup of aromatic coffee or a glass of sweet wine. You can also try pairing it with vanilla ice cream for a delightful contrast of temperatures and textures.

Helpful Tips:
- Ensure all ingredients are at room temperature before you start cooking for an even mixture.
- You can add a hint of citrus by incorporating grated orange or lemon zest into the cream to balance the sweetness.
- If you want an even richer cake, consider replacing some of the hazelnuts with roasted walnuts or almonds.

Nutritional Information (per serving, approximately):
- Calories: 350-400 kcal
- Fat: 22 g
- Carbohydrates: 35 g
- Protein: 6 g

Frequently Asked Questions:
1. How can I keep the cake fresh for longer?
A: Store it in the refrigerator, covered with plastic wrap, to prevent it from drying out.

2. Can I use a different type of chocolate?
A: Absolutely! You can experiment with white chocolate or flavored chocolate, but keep in mind that the final texture and taste may change.

3. What other ingredients could I add?
A: You can add fresh berries between the layers of cream for an extra burst of freshness.

4. Is it possible to make this cake gluten-free?
A: Yes, you can substitute the wheat flour with gluten-free flour, adjusting the amount based on the type of flour used.

This hazelnut and chocolate cake is not just a dessert, but a culinary experience that will bring you joy and satisfaction. Whether you make it for a special occasion or just for yourself, every slice will be a celebration of flavor! Enjoy it with pleasure!