Hazelnut Paste Double Chocolate Cake

Name: Hazelnut Paste Double Chocolate Cake
Yield: 1 serving
Cuisine: American
Ingredients: 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; 1 Chocolate coating; 4 squares White chocolate

cookpad.japan @cookpad_jp

I wanted to use up the praliné noisettes and chocolate coating leftover from Valentine's, so I made this by adjusting the batter as necessary.

I also happened to have some white chocolate on hand, so I used it for decoration.

It turned out delicious, so I'm posting the recipe here.

Even without coating the cake in chocolate, it will be moist and delicious if let to sit overnight.

By letting it sit overnight, the cake will transform into a cake that is rich with the aroma of hazelnuts with the first bite.

Enjoy it at teatime or with coffee at a party. For 1 80 x 175 x 60 mm poundcake mold. Recipe by Hidamari luster

I wanted to use up the praliné noisettes and chocolate coating leftover from Valentine's, so I made this by adjusting the batter as necessary.

I also happened to have some white chocolate on hand, so I used it for decoration.

It turned out delicious, so I'm posting the recipe here.

Even without coating the cake in chocolate, it will be moist and delicious if let to sit overnight.

By letting it sit overnight, the cake will transform into a cake that is rich with the aroma of hazelnuts with the first bite.

Enjoy it at teatime or with coffee at a party. For 1 80 x 175 x 60 mm poundcake mold. Recipe by Hidamari luster

cookpad.japan @cookpad_jp

I wanted to use up the praliné noisettes and chocolate coating leftover from Valentine's, so I made this by adjusting the batter as necessary.

I also happened to have some white chocolate on hand, so I used it for decoration.

It turned out delicious, so I'm posting the recipe here.

Even without coating the cake in chocolate, it will be moist and delicious if let to sit overnight.

By letting it sit overnight, the cake will transform into a cake that is rich with the aroma of hazelnuts with the first bite.

Enjoy it at teatime or with coffee at a party. For 1 80 x 175 x 60 mm poundcake mold. Recipe by Hidamari luster

I wanted to use up the praliné noisettes and chocolate coating leftover from Valentine's, so I made this by adjusting the batter as necessary.

I also happened to have some white chocolate on hand, so I used it for decoration.

It turned out delicious, so I'm posting the recipe here.

Even without coating the cake in chocolate, it will be moist and delicious if let to sit overnight.

By letting it sit overnight, the cake will transform into a cake that is rich with the aroma of hazelnuts with the first bite.

Enjoy it at teatime or with coffee at a party. For 1 80 x 175 x 60 mm poundcake mold. Recipe by Hidamari luster

Saved

Ingredients

1 serving

For the cake batter:
35 grams★ Cake flour
1 tsp★ Baking powder
1 tbspPure cocoa
40 gramsAlmond powder
40 gramsHazelnut paste (praliné noisettes)
20 gramsSugar (I used soft light brown sugar)
2 mediumEgg whites
60 gramsUnsalted butter, melted
For the decorations:
1Chocolate coating
4squares White chocolate

Saved

Steps

1

Line a cake mold with parchment paper (or grease the mold with butter, then lightly dust with flour).
2

Melt the butter. Preheat the oven.
3

Sift together the ★ ingredients, then add the almond powder, sugar, and cocoa powder.
4

Use a whisk to evenly combine.
5

In a separate bowl, whisk the egg whites until they foam, then mix into the dry ingredients.
6

Add the hazelnut paste (praliné noisettes), then incorporate it into the batter.
7

Mix in the melted butter.
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.
9

(If you prefer a more grown-up taste, add a bit of rum, brandy, or your favorite liqueur, then mix it in).
10

Pour the batter into the prepared mold.
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.)
12

Once it's finished baking, remove it from the mold, and let it cool.
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.
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.
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.
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.)
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.
18

The chocolate will harden immediately if you put it in the refrigerator.
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.
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.
21

It's ready to serve.
22

You may also use your favorite molds, such as pudding or madeleine molds.
23

If using madeleine molds, bake for as long as 12 minutes. Be careful not to over bake.
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.