Hazelnut cake, chocolate brown and
Instructions
Prepare the base as the pan of Spain: eggs, perfectly fitted with the sugar and a pizzichino of salt, stir the flour, finely chopped hazelnuts, butter, cold, and cocoa.
Pour the mixture into a mold by 22 centimeters in diameter, buttered and floured, and bake at 190 degrees for 35 minutes.
For farcie, melt the chocolate in a Bain-Marie together with Sherry and milk.
Whip the cream: amalgamatene a half with melted chocolate and cold, the other with the sweetened chestnut purée.
Cut the cake into two disks with plenty of bagna pennellerete prepared by mixing 50 g of water with the rum and Sherry.
Stuffed cake with chocolate cream that spalmerete very well even on the edges; cover the surface with the sweetened chestnut purée made exit at Tufts from a pocket to decorate.
Garnish the cake with dollops of whipped cream (200 g) and some marrons glacés.
Keep it in the fridge.
150 g chocolate Temperate: warm it up in a water bath until cool 40 degrees, up to 20 degrees, then return it to 28 degrees and pennellatelo on a strip of paper a little higher than the cake and how long its circumference.
When the chocolate has hardened, place the Strip on the edge of the cake, brushed side, and remove the paper rivestendola all around.
Keep the cake in the refrigerator before serving.
Ingredients and dosing for 12 persons
- For the base:
- 150 g of peeled and toasted hazelnuts
- 120 g of flour
- 110 g of sugar
- 45 g of butter
- 15 g of cocoa
- 3 eggs
- 1 pinch of salt
- Butter and flour for the baking tin
- For farcie:
- 400 g of whipping cream
- 200 g of sweetened chestnut purée
- 100 G = = Chocolate
- 40 g of milk
- Dry sherry
- For wets and decoration:
- 200 g of whipping cream
- 150 g of chocolate
- 50 g of dry sherry
- 50 g of rum
- Marrons glacés