Hazelnut and chocolate donut. Today I propose a sweet rich and lavish though easy to make, perfect for a special breakfast. Do not know about you but in my house on Sundays I always try to prepare a SWEET BREAKFAST different than usual to start the day with something delicious. This dessert is perfect to combine with a hot tea for the afternoon snack, but it is also suitable to conclude a dinner with friends when accompanied by a custard, vanilla ice cream or a little’ of whipped cream. This donut is easy to do and fluffy, but if you prefer something even simpler, have a look at all my PLUMCAKE OF RECIPES.
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!
DOSI PER UNA TORTIERA AD ANELLO DA 26 CM DI DIAMETRO:
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, to taste
COVER FOR CHOCOLATE
125 grams of dark chocolate
5 grams of butter
120 ml of cream
whole hazelnuts, to taste
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 grappa and vanilla extract.
Dissolve the yeast in the milk, stirring well and pouring it into the dough mixing with a spatula. Finally, combine the melted butter and mix with an electric mixer until the mixture is creamy, dense and homogeneous.
Pour the dough into the cake maker (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!