Rated 4.75 out of 5 based on 2 votes
- 10 x eggs at room temp
- 250 g sugar
- 250 g hazelnut meal
- 100 g sugar
- 100 g dark cooking chocolate, chopped
- 100 g unsalted butter at room temp
Preheat oven to 170 degrees fan forced. Greece 35 x 24 cm (or similar size) cake pan and line base with baking paper.
Separate egg yolks from egg whites. Using electric mixer, beat egg whites and sugar until soft peak. Fold in hazelnut meal. Pour half the mixture into prepared cake pan and bake for 20 mins, or until a skewer inserted at center comes out clean. Transfer to a wire rack to cool. Cut the cake in half. Repeat with the rest of mixture. When you finish baking you will have 4 layers of cake.
Place cup of water in a pan over medium heat. Using electric mixer and heat proof mixing bowl, beat egg yolks and sugar (100 g) for approx 1 min. When water starts to boil, turn the heat to low and place heat proof mixing bowl on the top of pan and continue to beat the egg yolks for around 3 mins (as per picture 3), to steam the egg yolk mixture. Remove from heat and add chocolate. The chocolate will melt slowly. When the egg mixture is cooled add butter and beat until creamy.
Layer the cake, then spread with egg yolk chocolate mixture. Then add another layer of the cake on top of that and repeat until all layers are finished leaving 1/4 of the yolk chocolate mixture to spread all over the cake.
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can I have a piece please
The cake must be very yummy.We love hazelnut in cakes.