Nocciola cake (Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)

Ingredients Preparation
2000g Callebaut Dark Chocolate Select 811NV
200g Creme dell'Artigiano Nocciola
Melt the chocolate (25°C). Mix with Creme dell'Artigiano. Withdraw the mass from the heat.
270g honey
900g egg yolks
2000g melted butter
1700g broyage 50% sugar - 50% almond grounds
170g icing sugar
1000g cristal sugar
1000g flour
1700g egg white Raise. Add to the mass. Weigh 350g per cakemould.

Finishing and presentation
To conserve the cake well, you can glaze it with Nocciola and decorate with the crushed hazelnuts.

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