Chocolate and hazelnut cream cake

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
level 1

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.

Recipe components

Chocolate and hazelnut cream cake

IngredientsPreparation

Melt the chocolate (45°C). Mix with Creme dell'Artigiano. Withdraw the mass from the heat.

  • 270g
    honey
  • 900g
    egg yolks
  • 2000g
    melted butter
  • 1700g
    broyage
  • 170g
    icing sugar
  • 1000g
    fine sugar
  • 1000g
    flour

Add.

  • 1700g
    egg white

Beat the egg whites until 2/3 stiff and carefully fold in the batter.  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.