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Hazelnut Paste Double Chocolate Cake Recipe

Hazelnut Paste Double Chocolate Cake Recipe
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Serving : 1
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Prepare the ingredients before making Hazelnut Paste Double Chocolate Cake in your home. Then, follow these steps below to serve Hazelnut Paste Double Chocolate Cake for your family or friends.

Ingredients: Hazelnut Paste Double Chocolate Cake

  • For the cake batter:
  • 35 grams ★ Cake flour
  • 1 tsp ★ Baking powder
  • 1 tbsp Pure cocoa
  • 40 grams Almond powder
  • 40 grams Hazelnut paste (praliné noisettes)
  • 20 grams Sugar (I used soft light brown sugar)
  • 2 medium Egg whites
  • 60 grams Unsalted butter, melted
  • For the decorations:
  • 1 Chocolate coating
  • 4 squares White chocolate

How to Make Hazelnut Paste Double Chocolate Cake

If you have prepared the ingredients needed, now time to start cooking. There are 24 steps you must follow to make Hazelnut Paste Double Chocolate Cake in your home by yourself.

    Step 1
  • Line a cake mold with parchment paper (or grease the mold with butter, then lightly dust with flour).
  • Step 2
  • Melt the butter. Preheat the oven.
  • Step 3
  • Sift together the ★ ingredients, then add the almond powder, sugar, and cocoa powder.
  • Step 4
  • Use a whisk to evenly combine.
  • Step 5
  • In a separate bowl, whisk the egg whites until they foam, then mix into the dry ingredients.
  • Step 6
  • Add the hazelnut paste (praliné noisettes), then incorporate it into the batter.
  • Step 7
  • Mix in the melted butter.
  • Step 8
  • This is how it should look after it is evenly combined. When dripped from above, this is how it should look. The grainy texture of the almond powder should be visible.
  • Step 9
  • (If you prefer a more grown-up taste, add a bit of rum, brandy, or your favorite liqueur, then mix it in).
  • Step 10
  • Pour the batter into the prepared mold.
  • Step 11
  • Bake for 30 minutes at 180℃. (The baking time will vary depending on your oven, so test with a toothpick. It's done when it comes out clean.)
  • Step 12
  • Once it's finished baking, remove it from the mold, and let it cool.
  • Step 13
  • Cover with plastic wrap and allow it to sit overnight. You may serve it without letting it sit overnight, but it becomes moister and more flavorful after it sits for a period overnight to a full day.
  • Step 14
  • For decoration: Break the white chocolate into a heat-proof bowl, microwave briefly, then melt until smooth in a hot water bath. Drip it from a spoon onto parchment paper into desired patterns, then chill in the freezer to harden.
  • Step 15
  • I recommend slicing the cake right before serving, so that the moisture is maintained. Wrap a plate in plastic wrap, then lay chopsticks across the plate, then lay the cake slices on top.
  • Step 16
  • Melt the chocolate coating in a hot water bath, then spoon it over the slices. (Feel free to make it striped, checked, or your own coating design.)
  • Step 17
  • If using bar chocolate, by mixing in 10% the weight of chocolate with vegetable oil, you will have an easy chocolate coating without the need to temper it.
  • Step 18
  • The chocolate will harden immediately if you put it in the refrigerator.
  • Step 19
  • Once the chocolate hardens, use a knife to pick up the white chocolate decoration, and place them on the cake. If you use your fingers, the white chocolate will melt, so use a knife or similar implement to transfer.
  • Step 20
  • When gifting this cake, use melted chocolate to affix the decorations to the cake to prevent slipping. I recommend using a toothpick or similar implement.
  • Step 21
  • It's ready to serve.
  • Step 22
  • You may also use your favorite molds, such as pudding or madeleine molds.
  • Step 23
  • If using madeleine molds, bake for as long as 12 minutes. Be careful not to over bake.
  • Step 24
  • I wanted to enjoy the bitterness of the cocoa powder, so that is how I came up with this recipe. For those who prefer more sweetness, add more sugar.
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