Chocolate hazelnut cake with buttercream

Delicate chocolate cakes are layered with butter cream and covered with chocolate icing.

Ingredients

• Butter (softened) - 150 g
• Large eggs (divided into yolks and whites) - 4 pcs.
• Hazelnut (fried, chopped) - 160 g
• Black chocolate (chopped) - 200 g
• Whipping cream - 250 g
• Flour - 100 g
• Baking powder - 1 tsp
• Salt - 0.25 tsp
• Brown sugar - 150 g
• Butter for greasing the mold
• For glaze:
• Black chocolate (chopped) - 150 g
• Low fat cream - 2 tbsp. l.
• Vanilla extract - 0.5 tsp
• Hazelnut (chopped) - 2 tbsp. l.

Directions

1. Turn on the oven to preheat to 180 degrees.
2. Grease a 23 cm ovenproof dish with butter.
3. In a large bowl mix flour, baking powder and salt.
4. In a separate bowl, beat butter and sugar until fluffy. Gradually add egg yolks, beating well after each.
5. In a clean, dry bowl, beat the egg whites with a mixer on high speed until stiff. Gently, stirring with a spatula, introduce this foam into the oil mixture. Then add flour, chopped hazelnuts and chocolate, also gently mix with a spatula.
6. Put the dough into the prepared form and place in a preheated oven for 40-45 minutes, until ready.
7. Remove the finished cake from the oven and let cool in the mold for about 15 minutes. Then remove the mold and leave the cake on the wire rack until completely cooled.
8. Cut the cake horizontally into two cakes. Place one cake on a serving platter.
9. Whip the cream with a mixer on high speed until stiff. Spread this buttercream on one cake, cover the chocolate hazelnut cake with the second cake.
10. Prepare frosting. Melt chocolate in a water bath, add cream and vanilla extract. Grease the top cake with icing and sprinkle the chocolate-nut cake with nuts. Let glaze dry.