Nocciola cake (Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)
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.
900g egg yolks
2000g melted butter
1700g broyage 50% sugar - 50% almond grounds
170g icing sugar
1000g cristal sugar
|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.