Chocolate and hazelnut cream cake
There's so much you can do with cakes. This recipe yields a very dense and moist chocolaty cake - a bit like a brownie - and can be kept in the store for a few days.
- Level:
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Easy
Chocolate and hazelnut cream cake
Ingredients: Chocolate and hazelnut cream cake
Preparation: Chocolate and hazelnut cream cake
Melt the chocolate (45°C). Mix with Creme dell'Artigiano. Withdraw the mass from the heat.
Ingredients: Chocolate and hazelnut cream cake
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270 ghoney
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900 gegg yolks
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2000 gmelted butter
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1700 gbroyage
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170 gicing sugar
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1000 gfine sugar
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1000 gflour
Preparation: Chocolate and hazelnut cream cake
Add.
Ingredients: Chocolate and hazelnut cream cake
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1700 gegg white
Preparation: Chocolate and hazelnut cream cake
Beat the egg whites until 2/3 stiff and carefully fold in the batter. Add to the mass. Weigh 350g per cakemould.
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