John Myers
Contents
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Ingredients
- 6 Eggs
- 200 g Sugar
- 120 g Flour
- 65 g Starch
- 40 g Unsweetened cocoa
- 0,5 tsp Cinnamon
- 1 pinch Salt
- 1 tsp Baking powder
- 80 g Ground, roasted hazelnuts
- 40 g Melted butter
- For drizzling:
- 50 ml Liquid - Baileys or Coffee
- Cream for filling:
- 150 g Dark chocolate, melted
- 100 g Hazelnuts, ground and roasted
- 50 g Powdered sugar
- 400 ml Cream
- 6 tsp San Apart
- Cream for spreading:
- 120 g Nutella
- 1 pinch Salt
- 75 g Dark chocolate, melted
- 150 g Mascarpnoea
- Decoration:
- 200 g Hazelnuts, roast yourself and roughly chop
- 16 Rocher balls
- And chopped hazelnuts
Instructions
- Beat the eggs with the sugar for about 5 minutes until creamy. Mix and sift the dry ingredients. Add hazelnuts and butter and briefly fold in everything. Then pour the dough into the prepared form, I bake in a baking frame that I have wrapped in parchment paper beforehand. The dough is then baked at 170 ° C for about 35 minutes. Then it is thrown out of the mold and has to cool down completely.
- For the cream, finely grind the hazelnuts with the powdered sugar, add the chocolate and put this mixture in a cool place.
- Cut the finished base twice. Place the lower base on a cake plate and close it with a cake ring. Soak the soil.
- Stiffen the chocolate mass with the cream and the San Apart and spread half of the cream on the cake base. Put on the second base, soak it and spread it with the rest of the cream, put on the lid and soak it too. Put the cake in a cool place.
- For the second cream, stir the ingredients briefly and coat the cake completely. Decorate with the hazelnuts on the edge and the Rocher balls.
Nutrition
Serving: 100gCalories: 360kcalCarbohydrates: 47.9gProtein: 3.6gFat: 17g
