Easter chocolate cake
Instructions
Prepare the base: beat the eggs with sugar until a thick cream and doubled in volume; Add the cocoa and the sieved flour, the hazelnuts and mix well. Finally, add the melted butter, very hot. Pour the mixture into a floured mold and cook in the oven at 180°, previously heated, for 30 minutes. Then let it cool.
Now you can prepare chocolate cream starting to heat the cream; pick it up from the fire, add the two types of chocolate into small pieces and stir until they are merged. Let cool and intent, prepare the hazelnut cream: mix the cream with chopped hazelnuts and sugar and cook for a few minutes, stirring constantly. Let it cool too.
For the syrup, put sugar and 100 ml of water in a saucepan and cook until a thick syrup; Add the rum and keep it aside.
Cut the base in 3 disks; brush with the syrup and the cannoli with alternating layers of chocolate cream and hazelnuts. Cover the cake with the remaining chocolate cream and let it stand for 2-3 hours before serving.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 80 g flour
- 80 g sugar
- 25 g toasted hazelnuts
- 30 g butter
- 15 g cocoa powder
- 3 eggs
- For chocolate cream:
- a chocolate bar with hazelnuts
- 75 g chocolate
- 200 ml whipping cream
- For the hazelnut cream:
- 75 g Roasted Hazelnuts
- 75 g sugar
- 100 ml whipping cream
- For the syrup:
- 100 g sugar
- 100 ml rum