Here a recipe for a chocolate and hazelnuts cake, wonderfully gorgeous, moist and crunchy thanks to the chocolate chunks inside.
A perfect cake for breakfast or for a snack, but it can also be served as a dessert.
The recipe is from a great French pastry chef, Nicolas Bernardé, Meilleur Ouvrier de France.
The hazelnut paste gives the dessert the perfect moist texture.
The chocolate crémeux is the best I’ve ever eaten …….
- 1/3 cup + 1 tsp (82.5 g) full fat milk
- ½ tbsp (11.25 g) inverted sugar or honey
- 1.5 (30 g) medium egg yolks
- scant 2.5 oz (66 g) Barry chocolate St Domingue 70%, chopped (I used 75 g)
- ¼ cup + 3 tsp (72 g) heavy cream
- 6 tbsp (46 g) pastry flour
- a heaping tsp (5 g) baking powder
- ¼ cup + 1 tbsp (63 g) superfine granulated sugar
- 1 tsp (6 g) inverted sugar or honey
- 1.5 (80 g) medium whole egg, lightly beaten
- 1/3 cup + 2 tbsp (46 g) hazelnut powder
- a generous pinch of salt
- 1.5 oz (45 g) hazelnut paste
- 2 tbsp (33 g) heavy cream
- 3.5 tbsp (33 g) rice bran oil
- a scant oz (25 g) Piedmont hazelnuts
- 2.5 oz (66.5 g) Barry chocolate St Domingue 70%
- 1/8 cup + 2 tbsp (50 g) water
- 2 tsp (10 g) superfine granulated sugar
- 2 tsp ( 8 g) Kirsh (I used Rhum)
To prepare the day ahead.
In a small saucepan, place the egg yolks, milk and inverted sugar.
Cook, stirring constantly until temperature reaches 180F(82°C).
Pour the mixture over the chocolate, in 3 batches, mixing well after each addition.
Add cold heavy cream and blend with a hand blender until you get a smooth mixture.
Cover with plastic wrap and refrigerate for 12 hours.
In the bowl of a food processor, pour the 7 first ingredients and mix on speed 2.
Add hazelnuts paste, heavy cream and oil and pulse until you get a smooth mixture.
Add chocolate and whole hazelnuts and pulse to get chunks (NOT too small).
In a small sauce pan, bring water and sugar to a boil.
Let cool, then add Kirsh.
Heat fan oven at 295F(145°C).
Butter and flour a loaf pan 8x3x2 inches (20x7.5x5.5 cm).
I did not find the mould recommended by the pastry chef, so I used a 7.5x3.5x2.5 inches (19x9x6.5 cm).
Pour the mixture nad bake for 42-45 minutes.
Pour the syrup in a spray bottle and spray each side of the cake.
Dust with icing sugar half of the cake (lengthwise).
Pour the chocolate crémeux in a pastry bag with a star nozzle.
Garnish with crémeux the remaining half of the cake.
Decorate with chocolate, hazelnuts and gold dust.
Crémeux: I used Callebaut Madagascar chocolate 67,4%.
I used more chocolate then the quantity called by the recipe because I wanted the crémeux to be more firm.
Cake: I used Callebaut Madagascar chocolate 67,4%.