Today, my recipe comes from a recent Maxi Cuisine special issue dedicated to chocolate, I mean “Maxi Cuisine Hors-Série Passionnément Chocolat” (understand: “Maxi Cuisine Special Issue – Chocolate Passion”). We tested it homemade. It tasted so good! I think any chocolate aficionado longs for discovering this mysterious dessert I’m writing about. This is:
Triple-chocolate hazelnut cakes
Many thanks to the editorial staff of Maxi Cuisine who allowed me to let you know this recipe. Many thanks to Sucré Salé and Stockfood agencies, as well as to Castilho Rua (photographer), too. Thanks to them I can show you the cake picture from the magazine.
Don’t wait any longer and discover hereunder the above mentioned picture:
Triple-chocolate hazelnut cakes - Maxi Cuisine Special Issue Passionnément Chocolat (Chocolate Passion)
as well as the related recipe from Maxi Cuisine Passionnément Chocolat - page 73:
- 200 g/7.05 oz powdered hazelnuts
- 200 g/7.05 oz pralinoise (chocolate and praliné mixture)
- 12 whole hazelnuts
- 125 g/4.41 oz sugar
- 5 eggs
- 100 g/3.5 oz butter + extra for greasing the baking tin
- 80 g/2.8 oz milk chocolate
- 40 g/1.4 oz white chocolate
- 10 cl single cream
Preheat the oven to 180°C/356°F (th. 6). Beat the egg yolks and sugar. Add the melted butter, powdered hazelnuts, then whisked egg whites. Grease a 20cm/8 inch square baking tin and pour the mixture into it.
Bake for 40- 45 min. Unmould the cake and cut it in half horizontally, when fully cooled.
Mix hot cream with chopped pralinoise. Stuff the cake with this ganache. Melt milk chocolate in a heatproof bowl over simmering water, then spread it over the cake. Wait for 10 min. until it hardens and pour onto it some melted white chocolate and draw stripes with a knife.
Cut into parts and decorate them with whole hazelnuts.
- You can also use almonds instead of hazelnuts.
And what about my own picture, you may ask?
Well, you’ll find it hereunder. I baked a round cake in a springform pan. But it is my own choice. Then, have a look at my picture: