Beach and chocolate
Summer is already announced by the Spring with hot blue days.
Night silence the breathing and the windows open themselves in a quest for a breeze.
Beach, tanned skin, fresh fish to dinner and a compliment to the dessert.
Chocolate and hazelnut cake with toffee, streusel and vanilla ice-cream
Serves 4-6:
Chocolate and hazelnut cake
4 eggs
150 g icing sugar
150 g butter, softened
200 g dark chocolate
16 g wheat flour
100 g hazelnuts, roasted and powdered
Pre-heat the oven to 220ºC.
Grease a round pan.
Melt the chocolate in a double-boiler.
Whisk the egg yolks with the icing sugar until creamy.
Add the melted chocolate to the yolk mixture.
Gently fold in the flour, the hazelnuts and the butter.
Whisk the egg whites until firm peaks form and add gently to the mixture.
Bake for 20 minutes.
Unmold when cold.
Milk chocolate ganache:
240 g de milk chocolate, chopped
120 ml cream (35% fat)
8 g corn syrup
40 g butter, softened
Place the chocolate in a bowl.
Bring the cream to boil.
Add the corn syrup to the hot cream.
Pour this mixture over the chocolate (start with only 1/3 of the cream).
Combine well gently.
When the mixture reaches 60ºC add the butter, stirring gently.
Toffee sauce:
50 g sugar
100 ml cream
10 g butter, softened
Bring the sugar to boil until it caramelizes.
Add the hot cream to the caramel and stir.
Remove from heat and add the butter.
Refrigerate.
Hazelnut streusel:
50 g hazelnuts, grinded
30 g butter, diced
20 g sugar
30 g wheat flour
Pre-heat the oven to 180ºC.
Combine the hazelnuts with the flour and sugar.
Add the butter and combine with your hands until crumbly.
Bake until golden brown.
Toffee tuile:
Werther´s original caramels
Pre-heat the oven to 180ºC.
Grind the caramels.
Spread a thin layer over a silpat.
Bake to melt.
Remove from oven and let it cool down.
Vanilla ice-cream
Serving:
Pour the ganache over the cake.
Serve with the tuile, the toffee sauce, cream, hazelnut streusel, vanilla ice-cream and berries.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Gorgeous! That cake looks so moist and incredible, too.
That looks incredible
Arghh ! The last pic’ is terrible for my stomach
Delicious!
Beautiful dessert! The cake alone looks amazing.
absolutely breathtaking.
that last shot should be in Gourmet Magazine
That looks amazing. Oh my goodness, anything hazelnut chocolate gets me. I love Europe. We need more European pastry chefs all over the place!
That is worthy of a five-star restaurant. I don’t know what those red things are spilling down the side of the cake though. Could you explain – in the very remote chance that I attempt to make this. thanks
That dessert is absolutely beautiful! My boyfriend just came back from Italy and brought me back a ton of hazelnut chocolates. Hopefully I can live vicariously through those..
absolutely stunning!mygawd,really nd a savarin pannn now:)