A festive hazelnut cake with a decadent mascarpone-condensed milk filling and a chocolate-Schoko Bons topping.
Merry Christmas everyone!!!
Rating
Prep time:
Cook time:
Total time:
Serves: 14-16
A festive hazelnut cake with a decadent mascarpone-condensed milk filling and a chocolate-Schoko Bons topping.
Ingredients
- For the chocolate cream:
- 300 ml/ 10.1 fl.oz/ 1⅓ cups double cream
- 200 g/ 7.05 oz bittersweet chocolate
- For the cake:
- 6 eggs
- 150 g/ 5.3 oz/ ¾ cup granulated sugar
- 100 g/ 3.5 oz/ ¾ cup + 1 tablespoon ground hazelnuts
- 100 g/ 3.5 oz/ ¾ cup + 1 tablespoon all-purpose flour
- 75 g/ 2.6 oz/ scant ⅔ cup corn starch
- 1 teaspoon Dr. Oetker baking powder
- 40 g/ 1.4 oz butter
- 9-12 tablespoons sirup of choice
- For the filling:
- 250 g/ 8.8 oz mascarpone
- 1 can sweetened condensed milk
- 200 ml/ 6.7 fl.oz/ scant 1 cup double cream
- 7 sheets gelatine
- 100 g/ 3.5 oz/ ¾ cup + 1 tablespoon ground hazelnuts
- 200 g/ 7 oz Schoko Bons or similar sweets
Instructions
- Chocolate cream:
- Chop the chocolate very finely. I prefer to turn it into powder in the food processor.
- Pour the double cream into a small pot and bring it to the boiling point. Remove from the heat and stir in the chocolate until completely melted and incorporated. Let get cool, then place in the fridge over night.
- Cake:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a springform 24 cm diameter/ 9.8 inches with baking paper, ring included.
- Place the eggs and the sugar in the bowl of the food processor and beat until pale and fluffy, about 10 minutes.
- In the meantime roast all the ground hazelnuts, included those needed for the filling, in a non-stick pan without any fat. Stand by and shake the pan often, take care that the nuts don't burn. When roasted transfer immediately to a plate and let cool.
- Melt the butter and set aside until needed.
- Mix the flour, baking powder and corn starch in a small bowl and sieve over the egg mixture. Fold in gently. Add the butter and 100 g/ 3.5 oz/ half of the roasted hazelnuts and fold in as well. Keep the rest of the hazelnuts for the filling.
- Pour the mixture into the prepared form and bake for about 30 minutes or until a skewer inserted in the middle comes out clean. Let the cake cool in the pan for about 10 minutes, take out of the form and place on a wire rack. Cover with a damp cloth to prevent it from drying out too much and let cool completely.
- Filling:
- Soak the gelatine sheets in a bowl of cold water for about 10 minutes or according to the packet's instructions.
- Beat the mascarpone and the sweetened condensed milk until creamy. Add the double cream and continue beating until the mixtures thickens a bit. Fold in the remaining roasted hazelnuts.
- To build the cake:
- Slice the cake into three parts. Place the first slice onto a cake platter. Sprinkle it with 3-4 tablespoons of the sirup. Place a cake ring around the cake to keep the filling from running until it is set.
- Spread half of the filling on the first slice, then place the second cake slice on top. Sprinkle with another 3-4 tablespoons of the sirup. Cover with the remaining filling and place the third cake slice on top. Sprinkle with the remaining sirup.
- Place in the fridge for at least 2-3 hours or until the filling is set. Remove the cake ring.
- Beat the chocolate cream very shortly, then coat the cake with the chocolate all over.
- Halve the Schoko Bons and top the cake with the halves.
- Refrigerate until ready to serve.
Adapted from chefkoch.de.
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7 comments
Merry Christmas, it looks like it will be a delicious one!
Ganache, mascarpone cream and hazelnut biscuit…layers of decadence!
Have a safe and joyful holiday season, Adina.
Oh Mensch! Das sieht aber lecker aus!!! Ich wünsche dir und deiner Familie eine schöne Weihnachten!!
this is very impressive! above all, i love that cream filling. 🙂
Your cakes are always so decadent and pretty, Adina! Hope you are enjoying the holidays and have some wonderful days with your family! 🙂
Hi Adina! You are speaking my language with this chocolate!!!! What a gorgeous cake. I love the layers and filling and topping! What an outstanding recipe. Wish I could dive in for a taste!