Hazelnut cream cake

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 110 g flour
• 30 g cocoa
• 1 tsp baking powder
• 500 ml cream
• 200 g chocolate, white
• 1 tbsp hazelnuts (hazelnut butter)
• 100 g chocolate, dark
• 100 g cream
• 50 g hazelnuts, chopped
• 50 g almonds, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Inspired by Amicelli and Giotto pralines, but made entirely without confectionery

The day before, heat the cream in a saucepan until almost boiling, then remove from the heat and add the crumbled white chocolate. Stir until the chocolate has dissolved. Then add the nut butter and blend, ideally using an immersion blender. Chill overnight. For the sponge cake, beat the eggs until creamy (possibly with 4 tablespoons of hot water), then drizzle in the sugar. Continue beating until the mixture is creamy and glossy. Mix the cocoa, flour, and baking powder, sift it over the egg mixture, and fold it in with a whisk. Bake immediately in a 28cm or 30cm baking dish in a preheated oven at about 175°C (about 30 minutes – do the toothpick test). The base should be rather thin. Mix the chopped almonds and hazelnuts and toast them in a dry pan until lightly browned. Set aside and let cool. Cut the sponge cake in half and place a cake ring around it. Carefully whip the hazelnut cream with a hand mixer. It will set very quickly and will continue to thicken in the refrigerator. Spread about half of the cream onto the cake base, put the lid on, and spread the remaining 4-5 tablespoons of cream on top, smoothing it down. Heat the 100g of cream in a saucepan (do not boil) and remove from the heat. Stir in the chocolate and stir until it has completely dissolved. Do not add any more sugar; it can be a little bitter. Let it cool slightly and spread it over the cream layer. It’s best to work in circles from the center outwards. Spread immediately and smooth it down. Let the chocolate glaze set a little and then sprinkle thickly with the roasted nuts. Chill for another hour. When finished, remove the cake ring and, if desired, spread the reserved hazelnut cream over the edge and place small dots around the edges.