Ingredients
- 200 g fresh cream
- 100 g 70% dark chocolate
- 100 g butter
- 100 g mascarpone
- 80 g brown sugar
- 60 g toasted hazelnuts
- 50 g 00 flour
- 2 eggs
- freeze-dried coffee
- icing sugar
- salt
- Cookies with nuts
- caramelized hazelnuts
FOR THE CHOCOLATE CAKE
Whip butter softened with brown sugar and a pinch of salt. When it becomes soft and fluffy, add the eggs, one at a time, then the flour.
Chop and melt the chocolate: you can do it with a mild bain-marie, but also, in a suitable bowl, in the microwave oven at 500 W: in order not to risk ruining it, heat it for 1 minute, take it out of the oven, mix it and repeat once or twice, until it is melted. Let it cool down almost completely, then add it to the dough, along with the chopped hazelnuts.
Pour in a rectangular mold (35 x 11 cm) buttered and bake at 165 ° C for 15-20 minutes. Remove from the oven, turn it out of the oven and let it cool.
FOR COFFEE FOAM
Melt completely 3 teaspoons of freeze-dried coffee in 4 teaspoons of water, so as to dissolve it uniformly. Pour it into a bowl together with the cream, mascarpone and 1 tablespoon of icing sugar. Whip everything with the immersion whisk, until you get a frothy cream.
sprinkle on the cake, with the help of a spoon. If it is left over, you can serve it together with the dessert.
Complete with crumbled biscuits and chopped caramelized hazelnuts.
AS AN ALTERNATIVE CRUMBLE WITH HAZELNUTS
Instead of cookies, try this crumble: blend 40 g of raw sugar with 50 g of hazelnuts, then mix with 40 g of flour and 40 g of butter into small pieces. Distribute the crumbs obtained in a plate and bake at 180 ° C for 10 minutes. Crumble the crumble also on the ice cream, on the yogurt, on the cooked fruit or munch it as it is.
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