Best Chocolate hazelnut cake

Cakes 264 Last Update: Jun 09, 2022 Created: Jun 09, 2022 0 0 0
Best Chocolate hazelnut cake
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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The recipe for a chocolate dessert is a biscuit cake with butter and condensed milk cream. The top and sides of the cake are decorated with crushed nuts, which makes the cake not only beautiful, but also incredibly tasty.

Ingredients

Directions

  1. Beat the eggs until a thick stable foam. Add sugar and a pinch of salt. Beat for another 3-4 minutes until the sugar dissolves. As a result, the egg mass should turn out to be smooth, creamy in color.
  2. Sift flour with cocoa powder into the egg mass and add baking powder if desired (if you are not sure about your oven). Beat at minimum speed.
  3. Pour the batter into a parchment-lined mold. We send it to the oven preheated to 180 degrees for 30 minutes. Readiness is checked with a wooden stick.
  4. The biscuit is ready when the stick dipped in it comes out dry. We cool the biscuit right in the form for 1.5-2 hours, and then go through the edges with a dessert knife and remove the biscuit.
  5. I'm preparing a drink. Pour sugar into a saucepan with a dense bottom and pour wine. (If you don't want to add alcoholic drinks, use regular juice or water.)
  6. Evaporate alcohol over medium heat. After boiling, cook for 20-25 minutes, so that a slightly viscous impregnation is obtained.
  7. Separately beat soft butter and boiled condensed milk. Add the condensed milk to the butter and sift in the cocoa. Beat with a mixer at low speed, pouring vegetable oil (10 g) in a thin stream.
  8. We crush the nuts in a blender to get large pieces.
  9. Slightly cut off the top of the cake and cut the biscuit into 3 parts.
  10. We spread the cake on a substrate, greased with a small amount of cream, so that the cake does not fidget. Pour the bottom cake with a slightly warm impregnation.
  11. We distribute the cream and cover with a second cake. Press lightly.
  12. Soak again and grease with cream. Before laying the top cake, lightly soak it with syrup. Lay the third cake soaked down. We tighten the top and sides of the cake with cream, level it.
  13. Sprinkle nuts on all sides. We send it to the refrigerator so that the cake is soaked.
  14. Chocolate-nut cake with butter cream and condensed milk is ready. Take the cake out of the fridge an hour before serving to let the butter melt a little. Enjoy your meal!

Best Chocolate hazelnut cake



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

The recipe for a chocolate dessert is a biscuit cake with butter and condensed milk cream. The top and sides of the cake are decorated with crushed nuts, which makes the cake not only beautiful, but also incredibly tasty.

Ingredients

Directions

  1. Beat the eggs until a thick stable foam. Add sugar and a pinch of salt. Beat for another 3-4 minutes until the sugar dissolves. As a result, the egg mass should turn out to be smooth, creamy in color.
  2. Sift flour with cocoa powder into the egg mass and add baking powder if desired (if you are not sure about your oven). Beat at minimum speed.
  3. Pour the batter into a parchment-lined mold. We send it to the oven preheated to 180 degrees for 30 minutes. Readiness is checked with a wooden stick.
  4. The biscuit is ready when the stick dipped in it comes out dry. We cool the biscuit right in the form for 1.5-2 hours, and then go through the edges with a dessert knife and remove the biscuit.
  5. I'm preparing a drink. Pour sugar into a saucepan with a dense bottom and pour wine. (If you don't want to add alcoholic drinks, use regular juice or water.)
  6. Evaporate alcohol over medium heat. After boiling, cook for 20-25 minutes, so that a slightly viscous impregnation is obtained.
  7. Separately beat soft butter and boiled condensed milk. Add the condensed milk to the butter and sift in the cocoa. Beat with a mixer at low speed, pouring vegetable oil (10 g) in a thin stream.
  8. We crush the nuts in a blender to get large pieces.
  9. Slightly cut off the top of the cake and cut the biscuit into 3 parts.
  10. We spread the cake on a substrate, greased with a small amount of cream, so that the cake does not fidget. Pour the bottom cake with a slightly warm impregnation.
  11. We distribute the cream and cover with a second cake. Press lightly.
  12. Soak again and grease with cream. Before laying the top cake, lightly soak it with syrup. Lay the third cake soaked down. We tighten the top and sides of the cake with cream, level it.
  13. Sprinkle nuts on all sides. We send it to the refrigerator so that the cake is soaked.
  14. Chocolate-nut cake with butter cream and condensed milk is ready. Take the cake out of the fridge an hour before serving to let the butter melt a little. Enjoy your meal!

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