Ingredients For the tart
- 350 g flour
- 150 g icing sugar
- 130 g butter
- 30 g bitter cocoa
- 4 g instant coffee
- 2 pcs eggs
- salt
Ingredients For the filling
- 200 g 52% dark chocolate
- 100 g caster sugar
- 80 g flour
- 50 g hazelnut flour
- 50 g butter
- 5 g baking powder
- 2 pcs large eggs
Ingredients For the caramel
- 380 g fresh cream
- 150 g peeled hazelnuts
- 90 g caster sugar
- 50 g dark chocolate
- 20 g honey
For the recipe of the double chocolate cake with hazelnut caramel, lightly pound the instant coffee. Mix the soft butter with the cocoa and the icing sugar; add the coffee, a pinch of salt and eggs and finally the flour. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour. Sprinkle the work surface with flour mixed with cocoa and roll out the pastry with a rolling pin to a thickness of 4 mm. Butter a movable-bottom cake pan (ø 26 cm) and sprinkle the bottom and edges with a little flour mixed with acao. Lay the shortcrust pastry, stick it well and trim it. Cover the cake pan with plastic wrap and let it rest in the fridge for 20 minutes; then prepare it for cooking in white by pricking it with the prongs of a fork and coating it with a layer of special ceramic balls or dried beans and bake it at 180 ° C for about 10 minutes.
FOR THE STUFFING
Melt the chocolate in a bain-marie and mix it with the softened butter. Beat the eggs with the sugar, until you get a light and slightly frothy mixture; incorporate first the chocolate, little by little, then the flours, the yeast and a pinch of salt. Spread the mixture into the tart and bake again at 180 ° C for 20 minutes. Remove from the oven and let it cool.
FOR THE CARAMEL
Toast the hazelnuts in the oven at 180 ° C for 7-8 minutes. Coarsely chop the chocolate. Heat the sugar in a saucepan until golden brown. Lightly heat 130 g of cream in a saucepan and pour it into the sugar, stirring for a couple of minutes, until you get a smooth caramel; incorporate, first the chopped chocolate and then 100 g of toasted hazelnuts and honey. Chop the remaining hazelnuts. Whip 250 g of fresh cream. Spread the caramel with hazelnuts and chopped hazelnuts on the cake and serve with the whipped cream.
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