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Chocolate Hazelnut Brittle Butter Cake
The perfect chocolate hazelnut brittle butter cake recipe with a picture and simple step-by-step instructions.
the dough
- Egg yolk
- Orange sugar
- Bourbon vanilla sugar (or the pulp of a pod)
- Sifted flour
- Baking powder
- Buttermilk
now it comes
- Butter without whey (lukewarm)
- Soaked with a few drops of chilli olive oil
Cake icing
- Butter without whey (lukewarm)
- White couverture
- Whole milk envelope
- Dark chocolate couverture
- Whipped cream
- Hazelnut brittle
preparation
- Separate the eggs and return the egg whites covered to the refrigerator immediately. Place the ice-cold butter in a jar in the microwave for 2 minutes at 900 watts. As soon as the whey has settled, OPTIMAL processing status. Take the dosing container for the couverture and put it in. Take 25 ml of the total amount of butter to fill the measuring bottle on top of the couverture. Set the bottle aside until you need it.
- Prepare Kitchen Aid. Put the egg yolks and sugar in the mixing bowl and whisk on a medium heat to a creamy consistency. Let the machine run all the time.
- Next, add the first half of the flour and baking powder mixed and sifted. Not all at once !!! Add the buttermilk and then the second half of the flour. Mix everything together thickly. As soon as the second half of the flour has been added, start and slowly let the butter flow in.
- Now set the machine to maximum level and let it run for 2 minutes. During this time, preheat the oven to 180 O / U heat. Grease the baking pan (small box rectangle) with separating spray or butter.
- Now put the battered dough into the prepared baking pan and put it in for 50 minutes. First on the middle rail and 10 minutes before the time runs out on the upper one.
- Prepare the couverture during the baking time. Place the prepared dosing bottle in the microwave for 2 minutes at 900 watts. Then shake well until everything has connected. Now add the cream and shake well again.
- Now take the cake out of the oven and immediately turn it out of the tin. Place the hot baking pan (with the bottom bottle) on the toppled cake. Press gently on the cake. During the cooling process (5 minutes), a hollow forms in the cake that we need to be able to splash on the couverture. Let’s spray the couverture evenly onto the cake. The recess created is later also visible in the cut and allows the chocolate to run out later.
- After the cake is covered in chocolate 🙂 the hollow area is generously sprinkled with hazelnut brittle. Finished !!! Off to the kitchen – make coffee – cut a slice and enjoy the sight and taste to the fullest (since I smoke, I will also smoke one afterwards). For me, that is real quality of life.



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