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Chocolate Hazelnut Cake

Chocolate Hazelnut Cake
Chocolate Hazelnut Cake
  • Number of servings
    12

Delicious, Quick & Easy Chocolate Cake with Coconut Ganache, for all year-round occasions

Ingredients
NESTLÉ Dark Chocolate Royal 15kg x 1
Nestle Couverture Chocolate
Cake
  • 200g NESTLÉ Continental Bitter
  • 150g butter, chopped coarsely
  • 6 eggs, separated
  • 150g caster sugar (2/3 cup )
  • 150g hazelnut meal (1 ½ cups)
Coconut Ganache
  • 200mL warm water
  • 100g MAGGI Coconut Milk powder
  • 400g Nestle Continental Bitter Couverture Chocolate
Preparation
  • 1
    Preheat oven to 150°C fan forced. Grease and line 20cm deep round cake pan with baking paper.
  • 2
    Over a gentle Bain- Marie melt the NESTLÉ Continental Bitter Chocolate & the butter, set aside to cool slightly.
  • 3
    Whisk the egg yolks & sugar until a light & creamy sabayon, fold in the chocolate mixture, gently fold in hazelnut meal.
  • 4
    Whisk egg whites to soft peaks & gently fold them into the chocolate mixture. Pour the mix into the cake tin & bake for 1 hour or until just firm to touch. Stand in pan for 10 minutes, Turn out onto a wire rack to cool.
  • 5
    Meanwhile, make a Chocolate Coconut ganache, bring the MAGGI Coconut cream to the boil add the Nestle Dark bitter Chocolate & remove from heat, stirring until smooth, set aside to cool.
  • 6
    Cover the Cake with Coconut ganache & decorate with piped Ganache & NESTLÉ Scorched Almonds

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