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 |
Add. |
| 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.
