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Ingredients
3 eggs
3/4 cup sugar
3/4 cup toasted hazelnut powder
1 tsp cornflour
salt to taste
powdered sugar for dusting
300 gm fresh cream
2 cups dark chocolate
1 cup toasted hazelnuts
1/2 cup melted chocolate
1 - 2 tbsp vegetable oil
salt to taste
1 tsp vanilla essence
1/4 cup icing sugar
100 gms whipped cream
gold dusted hazelnuts
PREPARATION
- Whisk the egg whites in a bowl using a hand blender until it forms soft peaks.
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- Add sugar and whisk until it forms stiff peaks.
2
- Add toasted hazelnut powder, cornflour, salt and mix carefully.
3
- Pipe the mixture into a spiral shape on a lined baking tray.
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- Dust powdered sugar on the meringue.
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- Bake it in a preheated oven at 160 C for 15 mins.
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- Heat fresh cream in a pan. Pour into a bowl and mix in dark chocolate to make a smooth ganache and refrigerate.
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- In a food processor, blend toasted hazelnuts, melted chocolate, vegetable oil, salt, vanilla essence and icing sugar into a smooth paste.
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- Add whipped cream to the ganache and fold gently.
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- Place the sponge at the base and spread a generous amount of chocolate hazelnut spread on it.
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- Pipe the ganache on the sponge and top it with another sponge. Repeat the process twice.
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- Place the gold-dusted hazelnuts on the cake and serve.
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