{"id":3836,"date":"2017-11-06T19:32:41","date_gmt":"2017-11-06T18:32:41","guid":{"rendered":"https:\/\/www.cookingmesoftly.it\/?p=3836"},"modified":"2021-07-11T11:50:55","modified_gmt":"2021-07-11T09:50:55","slug":"chocolate-and-hazelnuts-cake","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/chocolate-and-hazelnuts-cake\/","title":{"rendered":"Chocolate and hazelnuts cake"},"content":{"rendered":"<p>Here a recipe for a chocolate and hazelnuts cake, wonderfully gorgeous, moist and crunchy thanks to the chocolate chunks inside.<br \/>\nA perfect cake for breakfast or for a snack, but it can also be served as a dessert.<br \/>\nThe recipe is from a great French pastry chef, Nicolas Bernard\u00e9, Meilleur Ouvrier de France.<br \/>\nThe hazelnut paste gives the dessert the perfect moist texture.<br \/>\nThe chocolate cr\u00e9meux is the best I&#8217;ve ever eaten &#8230;&#8230;.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-3826\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/11\/cake-cioccolato-e-nocciole-2.jpg\" alt=\"\" width=\"1000\" height=\"1506\"><\/p>\n\t<section id=\"mv-creation-146\" class=\"mv-create-card mv-create-card-146 mv-recipe-card mv-create-card-style-centered mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/11\/cake-cioccolato-e-nocciole-1-1-480x480.jpg\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" alt=\"Cake cioccolato e nocciole\" width=\"480\" height=\"480\" data-pin-media=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/11\/cake-cioccolato-e-nocciole-1-1.jpg\"><div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Chocolate%20and%20hazelnutz%20cake\" data-mv-pinterest-img-src=\"https%3A%2F%2Fwww.cookingmesoftly.it%2Fwp-content%2Fuploads%2F2017%2F11%2Fcake-cioccolato-e-nocciole-1-1.jpg\" data-mv-pinterest-url=\"https%3A%2F%2Fwww.cookingmesoftly.it%2Fen%2Fchocolate-and-hazelnuts-cake%2F\"><\/div>\n<h2 class=\"mv-create-title mv-create-title-primary\">Chocolate and hazelnutz cake<\/h2>\n\n<div class=\"mv-create-times mv-create-times-0\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">4 <\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t<div id=\"mv-create-146\" class=\"mv-create-reviews\" data-mv-create-id=\"146\" data-mv-create-rating=\"\" data-mv-create-total-ratings=\"\" data-mv-rest-url=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/\"><div class=\"mv-reviews\"><div><div class=\"mv-reviews-stars mv-stars mv-star-ratings \" role=\"img\" aria-label=\"0 out of 5 stars\"><svg class=\"mv-stars-svg mv-stars-empty\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><svg class=\"mv-stars-svg mv-stars-filled mv-stars-r-0\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><\/div><\/div><div class=\"mv-reviews-reviewcount\">No Ratings<\/div><\/div><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\" method=\"get\" target=\"_blank\" action=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/146\/print\"><button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/146\/print\">Print<\/button><\/form>\n\t\t\t<\/header>\n\n\t\t\t\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"0\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Chocolate cr\u00e9meux<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"13866\">\n\t\t\t\t\t\t\t1\/3 cup + 1 tsp (82.5 g) full fat milk\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"13867\">\n\t\t\t\t\t\t\t\u00bd tbsp (11.25 g) inverted sugar or honey\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"13868\">\n\t\t\t\t\t\t\t1.5 (30 g) medium egg yolks\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"13869\">\n\t\t\t\t\t\t\tscant 2.5 oz (66 g) Barry chocolate St Domingue 70%, chopped (I used 75 g)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"13870\">\n\t\t\t\t\t\t\t\u00bc cup + 3 tsp (72 g) heavy cream\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"1\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Cake<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"13871\">\n\t\t\t\t\t\t\t6 tbsp (46 g) pastry flour\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"13872\">\n\t\t\t\t\t\t\ta heaping tsp (5 g) baking powder\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"13873\">\n\t\t\t\t\t\t\t\u00bc cup + 1 tbsp (63 g) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"13874\">\n\t\t\t\t\t\t\t1 tsp (6 g) inverted sugar or honey\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"13875\">\n\t\t\t\t\t\t\t1.5 (80 g) medium whole egg, lightly beaten\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"13876\">\n\t\t\t\t\t\t\t1\/3 cup + 2 tbsp (46 g) hazelnut powder\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"13877\">\n\t\t\t\t\t\t\ta generous pinch of salt\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"7\" data-ingredient-id=\"13878\">\n\t\t\t\t\t\t\t1.5 oz (45 g) hazelnut paste\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"8\" data-ingredient-id=\"13879\">\n\t\t\t\t\t\t\t2 tbsp (33 g) heavy cream\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"9\" data-ingredient-id=\"13880\">\n\t\t\t\t\t\t\t3.5 tbsp (33 g) rice bran oil\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"10\" data-ingredient-id=\"13881\">\n\t\t\t\t\t\t\ta scant oz (25 g) Piedmont hazelnuts\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"11\" data-ingredient-id=\"13882\">\n\t\t\t\t\t\t\t2.5 oz (66.5 g) Barry chocolate St Domingue 70%\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"2\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Kirsch syrup<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"13883\">\n\t\t\t\t\t\t\t1\/8 cup + 2 tbsp (50 g) water\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"13884\">\n\t\t\t\t\t\t\t2 tsp (10 g) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"13885\">\n\t\t\t\t\t\t\t2 tsp ( 8 g) Kirsh (I used Rhum)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<h4>Chocolate cr&eacute;meux<\/h4><div>To prepare the day ahead.In a small saucepan, place the egg yolks, milk and inverted sugar.<\/div><div>Cook, stirring constantly until temperature reaches 180F(82&deg;C).<\/div><div>Pour the mixture over the chocolate, in 3 batches, mixing well after each addition.<\/div><div>Add cold heavy cream and blend with a hand blender until you get a smooth mixture.<\/div><div>Cover with plastic wrap and refrigerate for 12 hours.<\/div><h4>Cake<\/h4><div>In the bowl of a food processor, pour the 7 first ingredients and mix on speed 2.<\/div><div>Add hazelnuts paste, heavy cream and oil and pulse until you get a smooth mixture.<\/div><div>Add chocolate and whole hazelnuts and pulse to get chunks (NOT too small).<\/div><h4>Kirsch syrup<\/h4><div>In a small sauce pan, bring water and sugar to a boil.<\/div><div>Let cool, then add Kirsh.Set aside.<\/div><h4>To bake<\/h4><div>Heat fan oven at 295F(145&deg;C).<\/div><div>Butter and flour a loaf pan 8x3x2 inches (20x7.5x5.5 cm).<\/div><div>I did not find the mould recommended by the pastry chef, so I used a 7.5x3.5x2.5 inches (19x9x6.5 cm).<\/div><div>Pour the mixture nad bake for 42-45 minutes.<\/div><h4>To serve<\/h4><div>Pour the syrup in a spray bottle and spray each side of the cake.<\/div><div>Dust with icing sugar half of the cake (lengthwise).<\/div><div>Pour the chocolate cr&eacute;meux in a pastry bag with a star nozzle.<\/div><div>Garnish with cr&eacute;meux the remaining half of the cake.<\/div><div>Decorate with chocolate, hazelnuts and gold dust.<\/div>\t<\/div>\n\t<div class=\"mv-create-notes mv-create-notes-slot-v2\">\n\t\t<h3 class=\"mv-create-notes-title mv-create-title-secondary\">Notes<\/h3>\n\t\t<div class=\"mv-create-notes-content\">\n\t\t\t<p><p>Cr\u00e9meux: I used Callebaut Madagascar chocolate 67,4%.<\/p><p>I used more chocolate then the quantity called by the recipe because I wanted the cr\u00e9meux to be more firm.<\/p><p>Cake: I used Callebaut Madagascar chocolate 67,4%.<\/p><\/p>\n\t\t<\/div>\n\t<\/div>\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Cooking Me Softly<\/div>\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\n\t\t\n\t<\/div>\n\n\t<img decoding=\"async\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/11\/cake-cioccolato-e-nocciole-1-1.jpg\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" width=\"735\" height=\"1107\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t\t\t\t<div class=\"mv-create-checklists\" data-creation-id=\"146\"><\/div>\n\t\t\n\t<\/section>\n\n\t\n<p><img decoding=\"async\" class=\"alignnone wp-image-3829 size-full\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/11\/cake-cioccolato-e-nocciole-3.jpg\" alt=\"Chocolate and hazelnuts cake\" width=\"1000\" height=\"1408\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 Bernard\u00e9, Meilleur Ouvrier de France. The hazelnut [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1759,1244],"tags":[2666],"class_list":["post-3836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-cookies","category-pastry","tag-desserts-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chocolate and hazelnuts cake &#8226; Cooking Me Softly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cookingmesoftly.it\/cake-cioccolato-nocciole\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate and hazelnuts cake &#8226; Cooking Me Softly\" \/>\n<meta property=\"og:description\" content=\"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 Bernard\u00e9, Meilleur Ouvrier de France. The hazelnut [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cookingmesoftly.it\/cake-cioccolato-nocciole\/\" \/>\n<meta property=\"og:site_name\" content=\"Cooking Me Softly\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/cookingmesoftlyfoodblog\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-11-06T18:32:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-07-11T09:50:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2017\/11\/cake-cioccolato-e-nocciole-1-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"531\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Aria\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Aria\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/cake-cioccolato-nocciole\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/cake-cioccolato-nocciole\\\/\"},\"author\":{\"name\":\"Aria\",\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/#\\\/schema\\\/person\\\/61fae07175c1543ae3dded48d1fc8f61\"},\"headline\":\"Chocolate and hazelnuts cake\",\"datePublished\":\"2017-11-06T18:32:41+00:00\",\"dateModified\":\"2021-07-11T09:50:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/cake-cioccolato-nocciole\\\/\"},\"wordCount\":99,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/cake-cioccolato-nocciole\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/cake-cioccolato-e-nocciole-1-1.jpg\",\"keywords\":[\"desserts\"],\"articleSection\":[\"Cakes &amp; 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