Hazelnut and chocolate donut. Today I propose a sweet rich and lavish though easy to make, perfect for a special breakfast (I don't know about you but my house on Sundays we always try to have breakfast in relax with something delicious), combined with a hot tea for afternoon snack, but also suitable to conclude a dinner with friends with a crème anglaise, vanilla ice cream or a little’ of whipped cream. The cake is spongy and smells of hazelnuts and chocolate, but to make it even more special, we think the coverage based on dark chocolate ganache and toasted hazelnuts. If you love the intense taste this sweet suits you best. If you want to make a delicious snack for kids, You can use a dark chocolate instead of milk chocolate ganache: just use the same amount of milk chocolate (125 grams) and only 100 ml of cream. And now all you have to do is turn on the oven, you have the whole weekend of time to test it. Have a good day!
Ingredients for a cake Pan 26 cm ring-drive:
- 180 grams of flour 00
- 70 grams of hazelnut flour
- 50 grams of cocoa powder
- 25 milliliters of grappa
- 2 large whole eggs
- 160 grams granulated sugar
- 100 grams of butter
- 1 teaspoon of vanilla
- a pinch of salt
- 50 ml whole milk
- a sachet of baking powder
- butter and flour for the cake Pan, just enough
- 125 grams of dark chocolate
- 5 grams of butter
- 120 ml of cream
- whole hazelnuts, just enough
Preheat the oven to 180 degrees static. Melt the butter in a double boiler and allow to cool. Put the eggs in a bowl, sugar and salt and beat with an electric mixer until the mixture is puffy, fluffy and whitish. Slowly add the flour and the hazelnut flour sifted with baking powder and cocoa powder, always working with an electric mixer. Add and mix the schnapps and l & #8217; vanilla extract.
Dissolve the yeast in the milk, mix well and pour in the mixture and mix with a spatula #8217 &;. Finally, combine the melted butter and mix with an electric mixer until the mixture is creamy, dense and homogeneous.
Pour batter into Cake Pan l & #8217; (not even ring) greased and floured, level and bake for 40 minutes or until, by inserting a toothpick in the cake, will not dry. Bake the cake, turn it upside down on a wire rack, remove the mould and allow to cool completely.
For the chocolate ganache: coarsely chop the chocolate. Put the cream and butter in a saucepan and bring to a boil. Pour the hot cream over the chocolate and stir with a spatula until dark and smooth emulsion. Refrigerate until ganache won't have a consistency suitable for being brushed on cake.
Toast the hazelnuts and split them in half. Spread the ganache over the cake with hazelnuts, creating waves on the surface. Decorate the cake with hazelnuts. Bon appétit!