A Christmas cake that resembles a gift package and hides under one milk chocolate glaze a multiplicity of flavors And consistencies. A surprise for those who want to celebrate Christmas with an alternative dessert and, above all, love the chocolate.
Ingrediants
- 500 g custard
- 50 g hazelnut paste
- 250 g whipped cream
- 15 g gelatin
- 120 g extra dark chocolate
- 50 g milk chocolate
- 70 g cream
FOR THE HAZELNUT MOUSSE:
FOR THE DARK CHOCOLATE INSERT:
- 250 g milk chocolate
- 200 g cocoa butter
- 80 g of chopped toasted hazelnuts
- 80 g of chopped toasted hazelnuts
- 8-10 whole hazelnuts
- 1 g gold dye powder
FOR THE FROSTING:
FOR THE BASE:
FOR DECORATION:
Watch the video of the Hazelnut cake glazed with milk chocolate, a Christmas cake that offers a valid alternative to pandoro and stuffed panettone.
WATCH THE VIDEO OF THE HAZELNUT CAKE GLAZED WITH MILK CHOCOLATE
How to prepare: Hazelnut cake glazed with milk chocolate
Challenging execution Preparation time 40 min Cooking time 10 min – 15 min Resting place freezer Standing time 8h Servings 6 – 8
How to prepare: Hazelnut cake glazed with milk chocolate
To begin with, prepare the dark chocolate insert: with the help of a knife, cut the dark chocolate and milk chocolate into flakes. In a saucepan, pour the cream and bring and boil. Add the dark and milk chocolate, mix until a homogeneous mixture is obtained.
Place a rectangular mold of about 20×8 cm on a cutting board lined with parchment paper and pour the hot chocolate mixture. With the help of a spatula, level the surface and let it solidify in the freezer for 2 hours.
For the hazelnut mousse: prepare 500 grams of custard, following the basic recipe. When almost cooked, add the hazelnut paste and stir over low heat. Melt the rehydrated gelatin, remove from heat and let it cool.
Transfer the cream to a bowl, add the whipped cream and mix. Transfer the mousse into a pastry bag.
Now assemble your cake: line a cutting board with parchment paper and place a rectangular mold in the center, larger than the previous one (about 26×12 cm). With the help of the pastry bag, spread the first layer of mousse. Add the chocolate insert, which you have extracted from its mold.
Cover with plenty of mousse and level the surface with a spatula. Complete with a layer of chopped hazelnuts, which will become the base of the cake. Leave to cool in the freezer for 6 hours.
Prepare the glaze: melt the milk chocolate and cocoa butter in a double boiler. Pour the chopped toasted hazelnuts into the mixture, then remove from the heat and let it cool down to 45 °.
Turn the cake upside down and place it on a baking sheet lined with parchment paper or on a wire rack. Cover it with the chocolate glaze and toasted hazelnuts, shape it with a spatula. Leave to rest for 1 hour in the refrigerator to bring the cake to the optimum serving temperature.
In a bowl, pour the gold coloring, add the hazelnuts and mix until they have taken on the color.
Before serving, complete the cake by decorating it with the golden hazelnuts.
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