Hazelnut, Chocolate, and Chestnut Cake

Preparation

1. STEP 1 OF 10

   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

2. STEP 2 OF 10

   Pour the mixture into a 22 cm diameter buttered and floured pan and bake at 190 degrees for 35 minutes

3. STEP 3 OF 10

   For the fillings, melt the chocolate in a bain-marie along with the Sherry and milk

4. STEP 4 OF 10

   Whip the cream: mix half with the melted and cooled chocolate, the other half with the chestnut cream

5. STEP 5 OF 10

   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

6. STEP 6 OF 10

   Fill the cake with the chocolate cream, spreading it well on the sides; cover the surface with the chestnut cream piped out in tufts from a decorating bag

7. STEP 7 OF 10

   Finally, garnish the cake with tufts of whipped cream (200 g) and some marrons glacés

8. STEP 8 OF 10

   Keep it in the fridge

9. STEP 9 OF 10

   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

10. STEP 10 OF 10

    When the chocolate has hardened

Suggestions

• Cake Pan

• Blender

• Pastry Cutter

General Information

Analysis

Macronutrients (100 gr)