John Myers
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Hazelnut Parfait, Chocolate Cake, Mascarpone-thyme Cream and Blackberries
The perfect hazelnut parfait, chocolate cake, mascarpone-thyme cream and blackberries recipe with a picture and simple step-by-step instructions.
Hazelnut Parfait:
- 50 g Roasted hazelnuts
- 50 g Hazelnut chocolate
- 3 Pc. Eggs
- 80 g Sugar
- 1 Msp Cinnamon
- 300 ml Cream
- 1 pinch Salt
- 3 tbsp Hazelnut liqueur
Mascarpone cream:
- 250 g Mascarpone
- 3 tbsp Honey
- 200 ml Cream
- 1 Pc. Vanilla pod
Quinoa Crunch:
- 70 g Butter
- 80 g Quinoa
- 100 g Sugar
- 15 g Gluten-Free flour mixture
Chocolate cake:
- 113 g Dark chocolate
- 125 ml Coffee (drink)
- 170 g Soft butter
- 200 g Sugar
- 3 Pc. Eggs
- 1 tsp Vanilla pulp
- 160 g Flour
- 60 g Cocoa
- 1 pinch Salt
- 1,5 tsp Baking powder
- 1 tsp Cinnamon
- 200 g Creme fraiche Cheese
Blackberry sauce:
- 400 g Blackberries
- 1 Splash Lemon
- Finely chop the hazelnut chocolate and hazelnuts.
- Heat a saucepan of water to the boil. Place a bowl of cold water next to it. Place the eggs with the sugar and the pulp of the vanilla pod in a metal bowl and beat over the hot water bath until the cream thickens. Take the bowl down, place it in the cold water bath and keep beating the mixture until it has cooled down again.
- Whip the cream until stiff and fold into the egg mixture. Then stir in the chopped hazelnuts, hazelnut chocolate and nut liqueur. Pour the parfait mixture into a flat mold lined with cling film and leave to freeze for at least 5 hours or overnight.
- Put the cream for the mascarpone cream with the lemon thyme in a bowl and let it steep overnight. Open the next day. Beat the mascarpone with the honey and the pulp of a vanilla pod until smooth. Add the cream, mix everything well and pour into a piping bag. Keep in the refrigerator until serving.
- Preheat the oven to 180 ° C (top and bottom heat). For the quinoa crunch, melt 70 g butter, mix with the puffed quinoa, sugar and flour. Spread the mixture on a baking sheet lined with baking paper and bake in the preheated oven for about 20 minutes until golden brown. Take out and let cool down completely.
- Grease a flat cake tin and line it with baking paper. Finely chop the dark chocolate and place in a bowl. Boil 125 ml of hot coffee, pour over the chocolate and melt the chocolate in it.
- Beat the butter with the sugar in a large bowl. Add the eggs one by one and stir in the vanilla pulp. Mix the flour with the cocoa, salt, baking powder and cinnamon in another bowl. Add the crème fraîche to the liquid chocolate and stir in.
- Now alternately add the coffee crème fraîche and flour mixture to the butter and egg mixture and stir in. Place in the baking pan and bake for about 50 minutes, until a wooden stick comes out of the dough cleanly. Let the cake cool completely, preferably overnight.
- Put the blackberries for the blackberry sauce in a saucepan and bring to the boil. Simmer for about 10 minutes until the berries disintegrate. Put in the blender and puree, then strain through a sieve.
- Brush some blackberry sauce onto the plates to serve. Place a piece of hazelnut parfait on top. Cut out round pieces from the chocolate cake and place next to them. Put a few dabs of mascarpone and thyme cream on top. Spread the quinoa crunch around it and decorate with fresh blackberries at the end.
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