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.
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Lako
Chocolate and hazelnut cream cake
Sastojci: Chocolate and hazelnut cream cake
Priprema: Chocolate and hazelnut cream cake
Melt the chocolate (45°C). Mix with Creme dell'Artigiano. Withdraw the mass from the heat.
Sastojci: 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
Priprema: Chocolate and hazelnut cream cake
Add.
Sastojci: Chocolate and hazelnut cream cake
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1700 gegg white
Priprema: 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.
Finishing and presentation
To conserve the cake well, you can glaze it with Nocciola and decorate with the crushed hazelnuts.
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