The hazelnut, chocolate, and chestnut cake is a delicious and indulgent dessert. The crunchy hazelnut base perfectly complements a soft and velvety cream of chestnuts and dark chocolate. The cake is soaked with a mix of dry sherry and rum, giving it a delicate alcoholic note. To complete it all, it is decorated with whipped cream and marrons glacés for a touch of elegance.
Prepare the base as you would for a sponge cake: to the perfectly whipped eggs with sugar and a pinch of salt, incorporate the flour, finely chopped hazelnuts, cooled melted butter, and cocoa
Pour the mixture into a 22 cm diameter buttered and floured pan and bake at 190 degrees for 35 minutes
For the fillings, melt the chocolate in a bain-marie with the Sherry and milk
Whip the cream: mix half with the melted and cooled chocolate, the other half with the chestnut cream
Cut the cake into two discs and brush them generously with the soaking mixture prepared by mixing 50 g of water with rum and Sherry
Fill the cake with the chocolate cream, spreading it well on the sides; cover the surface with the chestnut cream piped in tufts from a decorating bag
Finally, garnish the cake with tufts of whipped cream (200 g) and some marrons glacés
Keep it in the fridge
Temper 150 g of chocolate: heat it in a bain-marie to 40 degrees, cool it to 20 degrees, then bring it back to 28 degrees and brush it on a strip of paper slightly taller than the cake and as long as its circumference
When the chocolate has hardened
Cake Pan
Blender
Pastry Cutter
Store the cake in the refrigerator, well covered, for up to 3 days.
The hazelnut, chocolate, and chestnut cake is a typical dessert from the Piedmont region, famous for its hazelnut production.
Italia, Piemonte
| Energy (kcal) | 355.72 |
| Carbohydrates (g) | 25.07 |
| of which Sugars (g) | 17.05 |
| Fat (g) | 25.21 |
| of which Saturates (g) | 11.77 |
| Protein (g) | 5.24 |
| Fiber (g) | 2.51 |
| Sale (g) | 0.09 |
