The Filled Hazelnut Cake is a dessert of Italian origin. The base is a shortcrust pastry enriched with grated dark chocolate and chopped hazelnuts. The filling consists of a soft apricot and Kirsch glaze, which gives the cake a touch of acidity. The cake is further garnished with dark chocolate glaze, apricot jam, candied cherries and slices of candied pineapple. It is a perfect dessert for those who love intense and indulgent flavors.
In a bowl, work the softened butter with the sugar, a pinch of salt and the inside of the vanilla bean scraped with a knife.
Add the grated chocolate and the egg, and finally the flour mixed with the chopped hazelnuts.
Quickly knead everything to obtain a smooth, homogeneous mixture, gather it into a ball and let it rest in the refrigerator for about 2 hours.
After the indicated time, roll out the dough on a floured work surface using a rolling pin and cut out four 24 cm diameter disks.
Place them on a buttered and floured baking sheet and bake at 180°C for 10-12 minutes.
Watch the pastry closely in the last minutes of baking to prevent it from darkening too much.
Choose the nicest disk, cover it with a thin layer of apricot glaze, then with a layer of dark chocolate glaze scented with Kirsch, and mark the twelve slices with the blade of a knife.
Cake pan
Blender
Flour duster
Pastry brush
Store the cake in an airtight container at room temperature for up to 3 days.
This filled hazelnut cake is a delightful option for a party or a special dinner. The chopped hazelnuts and apricot glaze give it a unique and inviting flavor. You can decorate it with candied cherries and slices of candied pineapple for an even more appealing presentation.
Italia
| Energy (kcal) | 187.39 |
| Carbohydrates (g) | 19.53 |
| of which Sugars (g) | 12.34 |
| Fat (g) | 10.78 |
| of which Saturates (g) | 4.35 |
| Protein (g) | 2.85 |
| Fiber (g) | 1.67 |
| Sale (g) | 0.07 |
