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Chocolate Hazelnut Cake By Chef Tejasvi Chandela

Tejasvi Chandela

Serves

4

Cooking Time

18-20 Min

Meal Type

cake

Preparation Time

12-14 Min

Difficulty

MEDIUM

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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

  1. 1

    Whisk the egg whites in a bowl using a hand blender until it forms soft peaks.

  2. 2

    Add sugar and whisk until it forms stiff peaks.

  3. 3

    Add toasted hazelnut powder, cornflour, salt and mix carefully.

  4. 4

    Pipe the mixture into a spiral shape on a lined baking tray.

  5. 5

    Dust powdered sugar on the meringue.

  6. 6

    Bake it in a preheated oven at 160 C for 15 mins.

  7. 7

    Heat fresh cream in a pan. Pour into a bowl and mix in dark chocolate to make a smooth ganache and refrigerate.

  8. 8

    In a food processor, blend toasted hazelnuts, melted chocolate, vegetable oil, salt, vanilla essence and icing sugar into a smooth paste.

  9. 9

    Add whipped cream to the ganache and fold gently.

  10. 10

    Place the sponge at the base and spread a generous amount of chocolate hazelnut spread on it.

  11. 11

    Pipe the ganache on the sponge and top it with another sponge. Repeat the process twice.

  12. 12

    Place the gold-dusted hazelnuts on the cake and serve.

STEP BY STEP