The chocolate hazelnut and chestnut cake is a delicious and indulgent dessert. The crunchy hazelnut base perfectly pairs with a soft and velvety cream of chestnuts and dark chocolate. The cake is soaked with a mix of dry sherry and rum, which adds a delicate alcoholic note. To complete everything, it is decorated with whipped cream and marrons glacés for a touch of elegance.
Prepare the base by proceeding as for sponge cake: to the perfectly whipped eggs with sugar and a pinch of salt, incorporate the flour, finely chopped hazelnuts, cold melted butter, and cocoa
Pour the mixture into a buttered and floured 22-centimeter diameter cake pan and bake at 190 degrees for 35 minutes
For the fillings, melt the chocolate in a bain-marie along with the Sherry and milk
Whip the cream: mix half of it with the cooled melted chocolate and the other half with the chestnut cream
Cut the cake into two disks that you will generously brush with the soaking solution prepared by mixing 50 g of water with rum and Sherry
Fill the cake with the chocolate cream that you will spread very well on the edges; cover the top with the chestnut cream piped in tufts from a decorating bag
Finally, decorate 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 until it reaches 40 degrees, cool it to 20 degrees, then bring it back to 28 degrees and brush it onto a strip of paper slightly taller than the cake and as long as its circumference
When the chocolate has hardened
Cake Pan
Blender
Cookie Cutter
Store the cake in the refrigerator, well covered, for a maximum of 3 days.
The chocolate hazelnut and chestnut cake is a typical dessert from the Piedmont region, famous for its hazelnut production.
Italy, 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 |
