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Hearty Nut Cake

5 from 8 votes
Course Dinner
Cuisine European
Servings 9 people
Calories 451 kcal

Ingredients
 

dough

  • 100 large Sugar
  • 125 large Butter, soft
  • 2 Eggs, 2 tbsp. milk
  • 125 large Flour
  • 1 packet Baking powder
  • 50 large Ground hazelnuts
  • 50 large Hazelnuts, skinless, roasted and chopped

Filling / ganache

  • 100 large Dark chocolate
  • 100 ml Cream

molding

  • 70 large Butter
  • 150 large Powdered sugar
  • 1 tbsp Vanilla sugar
  • 2 tbsp Cream

Decoration

  • 50 g Roasted hazelnuts, chopped

Instructions
 

dough

  • Mix the sugar and butter until frothy. Stir in eggs one at a time. Mix the flour with the baking powder and add to the mass. 2 tbsp. Add milk and stir everything briefly. Fold the chopped and ground hazelnuts into the batter.
  • Grease a heart baking pan and sprinkle with ground hazelnuts (but I don't need to do this with my shape). Pour in the dough and place in a preheated oven, 190 degrees, circulating air. Bake for approx. 20 - 25 minutes. Then let cool down completely.

Filling / ganache

  • Cut the cake base open once in the middle (works best with a saw knife, but soon use a long saw knife, it will be more even). Warm the cream in a dry pan. But she is not allowed to cook. Remove the pan from the stove, break the chocolate into pieces and add to the warm cream and stir until the chocolate has melted and combined with the cream.
  • Pour the ganache into a bowl and let it cool for about 2 hours at room temperature.
  • Spread 2 / 3 of the ganache on the lower cake base and carefully place the upper half of the cake on top.

Casting and decoration

  • Melt the butter in a saucepan while stirring and let it brown. Take the pot off the stove. Mix the powdered sugar with the vanilla sugar and add to the brown butter. Add the cream and quickly stir everything into a mixture.
  • Spread the icing on the cake while it is still warm and smooth it out a little. Spread the chopped nuts on top and press lightly.
  • Apply the rest of the ganache to the edge of the cake with a brush. If necessary, let the first layer dry and brush on another layer of ganache.
  • The cake tastes best when it is baked at least three days before consumption. For a 26 springform pan, simply take double the amount and also increase the baking time.
  • Tip 10: if I need a smooth surface, I turn the cake over and use the bottom as a lid. But only works if the top is not too curved.

Nutrition

Serving: 100gCalories: 451kcalCarbohydrates: 71gProtein: 3.9gFat: 16.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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