Hazelnut Chocolate Cake (Creamy Ganache)
A very soft cake made from hazelnut puree, adorned with a creamy chocolate ganache ...
Ingredients
Hazelnut cake
- 80 g hazelnut puree
- 150 g wheat or spelled flour
- 1 cc baking powder
- 180 g softened butter
- 120 g light brown sugar quantity to adapt according to your taste
- 4 eggs
- 1 cc natural vanilla extract
Dark chocolate ganache
- 20 cl heavy whipping cream 30%
- 150 g dark chocolate pastry 55% cocoa for me
- 60 g unsalted butter
- 1 handful of hazelnuts
Prepare in advance
Hazelnut cake
- Preheat the oven to 170 ° traditional heat.
- In a food processor, beat the butter so that it becomes foamy then add the sugar, continue to beat to obtain a light consistency. Add the eggs one by one, without mixing too much, then the vanilla and the hazelnut purée (previously relaxed if necessary).
- Finish with the dry ingredients: flour, baking powder. Pour into a buttered / floured 20cm diameter mold and bake for about 35/40 minutes (check that it is cooked correctly with a wooden pick). Let cool on a rack before unmolding.
Chocolate ganache
- Place the chocolate cut into pieces and the diced butter in a container.
- Heat the cream in a saucepan. When boiling, stop cooking and pour over the chocolate. Cover on contact (with cling film). Refrigerate for 30 minutes to speed up the ganache setting.
- Once the ganache has a firm texture (firm spread), fill a pastry bag with a fluted tip with this ganache.
- Turn the cake over so that it is flat (if necessary, slightly cut the dome if it has formed). You can also keep the dome and decorate it right side up! Make small decorations using the pastry bag or coat with a tablespoon. Sprinkle with hazelnuts cut in half and crushed hazelnuts.
Notes
Can be stored in the refrigerator under a cover. Remember to take the cake out of the refrigerator 15 minutes before tasting so that it regains all its flavors.