Chocolate and Hazelnut Bomb !

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Chocolate and Hazelnut Bomb !

Tilbake til oppskriften på norsk !

Sometimes I have just a few guidelines on how I want my cake to be and I develop  more and more detailed as the baking progresses.
This is how this  cake was made!
Yesterday I had a hunger for nothing and ewerything, all at the same time, so I decided to add it all in a new cake.
The recult is a cake with a lot going on,  and yet balanced in taste.

And  incredibly deliciouse ..

Since I’m home alone this weekend, I had to invite friends in for coffee and I allso went over to my neighbor with some cake.
It is just a small  picese left over in my fridge. My test panel of 9 people did a great job eating  .. and they have all given my cake double  «thumbs up».
… that summes up to, 18 thumbs up :)

I often sit at night to practis on how to make marzipan roses, so I had had some  I could use as decorating on the cake. You choose how you want to decorate your cake, or if you prefer to poure ganashe over the entire cake.

Ganashe / chocolate glaze:

  • 3.5 oz (1oo gr) chocolate – chopped
  • 5.7 oz (160 gr) nutrella
  • 1/2 tsp instant espresso powder
  • 6.8 fl oz (2 dl) whipping cream

Hazelnut cake:

  • 4 eggs
  • 5.3 oz (150 gr) sugar
  • 1 Tbsp water
  • 2.6 oz (75 gr) ground hazelnuts
  • 1.7 oz (50 gr)  potato starch
  • 2.6 oz (75 gr) flour
  • 1.5 tsp baking powder

Fill and cover:

  • 2 C (5 dl) hevay whipping cream
  • 1 tsp instant espresso powder
  • 2 Tbsp instant hot cocoa powder *

* If you do not have instant hot cocoa powder, use 4 tsp sugar + 1 Tbsp cocoa powder.

  • 1/2 C (1.5 dl) Kellogs Rice Krispies, Coco Pops, Honey Corn or it may be omitted if desired.
  • 1/4 C (0.5 dl) of the  ganshe

I start by making the  Ganashe, so it has time to cool . It can also be made a day a head, just remember to take it out of the frige 1 hour before covering the cake.

Add chopped chocolate and Nugatti in a small bowl.

Warm the heavy cream to a boil and pour into  the bowl, add also in the  espresso powder.
Let sit for a few minutes until it begins to melt.

Beat until smooth and shiny. Leave to cool on the couther,  while the rest of the cake is made.

Mix together the ground hazelnuts, potato starch, flour and baking powder in a small bowl and set aside.

Add the eggs and sugar into your mixing bowl and whip until fluffy. It takes about 8 minutes at full speed.
Then add the water and lower the speed to medium … and whip for 5 minutes more.

Add the nut – and flour mixture by sifting 1/3 at the time. Some of the nutts will be left in the sifter,  pour them in in after having checked that there is no klumps of flour in the sieve. Fold gently using a rubber spatula after eash addition.

Pour the  mixture into a springform 10″ (22 cm), lined  with baking paper.
Bake a midle / lower section  of the oven at 350 F (180 C) degrees for 40 minutes . Until  a stick poked in center of cake comes out clean.

Most cakes that are made on a f base og whipped eggs, tends to collapse when taken out of the oven. The best way to prevent it is to turn the cake pan upside down on a wire rack, when the  cake comes out of the oven and let it cool.

Now it is ready to be cut in layers, filled, covered and served :)

Add instant hot  cocoa powder, espresso powder and heavy whipping cream to your mixing bowl. Whip until soft paeks.

First, I cut the cake into two layers and put the bottom layer on a serving tray. Add 1/3 of the whipped cream. I made a little higher  border around the edge to hold on to filling.
I allways  slide strips  of baking paper slightly unser the cake to catsh exsess fillig.

I sprinkled a layer of Rice Krispies on top the cream within the edges ….

…. and drizlet the  ganashen on top. I think I get better control  when I pipe the  ganashen .

I put the top layer and cover the  top and sides with the remainig cream,

If  you like to have hazelnuts sprinklet on to the sides of the cake, you can mix 2 tablespoons ground hazelnuts + 1 /2 teaspoon espresso powder.

Tilt the serving tray in an angel  and sprinkle.

Pull out the paper strips before pouring on the ganashe. You decide how much ganase you want on the cake, the remainig ganashe can be served in a separst bowl. I chose to leave the center clean  because ….

…. I wanted  add some sugar sprinkles  and marzipan roses for decoration.
Set the cake cold in the fridge, until serving ..

Then I do not have  much more to say,  than  quote what my brother said about this cake !
«OH .. this cake is  a score 6 on the dices»

sweets 2 share

By | 2011-06-13T06:43:19+00:00 juni 13th, 2011|Cakes, Chocolate @en, Dessert|2 Comments

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  1. Brita Maristad juni 13, 2011 at 11:02 am - Reply

    Mmmmm…delicious cake! We are the neighbours who were lucky to be presented with a great big piece of the Hazelnut and Chocolate Bomb just before coffee time yesterday! Good timing;)) We thoroughly enjoyed it, and not only did it taste good it was a sight for Gods with the beautifully shaped marzipan rose on top!

    • sweets to share juni 13, 2011 at 12:07 pm - Reply

      Thank you so mush, Brita !! It`s good to have neighbours who helps me out with all my cakes :))

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