Piedmont, located at the foot of the Alps, is famous for the cultivation of the highest quality hazelnuts and excellent chocolate. It was in this region that the famous Ganduja was created – a nut and chocolate cream, which is an inspiration for this cake. A sponge cake with the addition of ground nuts and dark chocolate, a delicate pudding cream with nut paste and shiny chocolate topping form a dessert with a rich and deep taste. Not too sweet, but with character. The cake looks beautiful on the table – it is perfect for both unique celebrations and for weekend coffee. Try it if you want to feel like in an Italian cafe in Turin.
Ingredients:
Cream ingredients:
- 2 vanilla pudding without sugar (2 x 40 g),
- 700 ml of milk,
- 3 yolks,
- 4 tablespoons of sugar,
- 150 g paste from hazelnuts (100%).
Ingredients for sponge cake:
- 6 eggs,
- 100 g of cake flour,
- a spoon of cocoa,
- a teaspoon of baking powder,
- 100 g of fine sugar,
- 50 g of dark chocolate,
- 100 g of hazelnuts.
Couaring ingredients:
- 100 g of dark chocolate (+ a few cubes for decoration),
- 100 g of milk chocolate,
- 100 g of butter.
Method of performance:
Boil about 500 ml of milk in a saucepan. Mix the rest of the milk with powder to pudding. Grate the yolks with sugar, then combine with milk mixed with pudding powder. Pour the whole into boiling milk and mix vigorously. Cook until the mass thickens, stirring constantly so that no lumps form.
Set the finished pudding mass to cool, covered with cling film (it is to touch the surface of the pudding). Grate the nut paste with a mixer. Without interrupting grinding, add a cool pudding to it in batches. Put the ready cream for a few hours in the fridge.
Put the bottom of the mold with dimensions of about 25×30 cm with baking paper. Grease her sides. Heat the oven to 180 ° C.
Grind nuts into thick powder or finely chop. Grate the chocolate on the medium grater.
Sift the flour mixed with cocoa and baking powder through a strainer.
Gover the eggs to room temperature. Separate egg protein from yolks.
Grate the yolks with half the sugar to a light, fluffy mass. At the end, mix the nuts into it.
In a separate dish, beat the proteins to a stiff foam. When whipping, add the rest of the sugar to it.
Gently combine the mass with yolks with protein foam. Mix loose products and chocolate into them.
Transfer the dough to the prepared form. Put in a preheated oven. Bake for about 30 minutes. Take the baked dough out of the oven. When it cools down, cross -section into two countertops. Transfer them with nut cream. Put in the fridge.
Melt chopped butter and crushed chocolate in a saucepan. Mix to a homogeneous mass, heating all the time. When the topping begins to solidify, spread it on the dough. Decorate with chocolate chips. Store the dough in the fridge.
Source: NowowoPuje.pl
