Hazelnut-Chocolate Cake

CHOCOLATE SPONGE CAKE

Ingredients

  • 400 g.
  • Sugar
  • 20 g.
  • Redol MY
  • 500 g.
  • Whole egg
  • 50 g.
  • Water
  • 400 g.
  • Sacher Supreme
  • 400 g.
  • Four W200

Elaboration

Mixer with the globe, mix all the ingredients together in ambient temperature except Sacher Supreme for 4 minutes at high speed. Add Sacher Supreme and finish beat. Fill molds and bake. Oven: 180ºC.

BUTTER-NOOKI CREAM

Ingredients

  • 500 g.
  • Nooki Dark
  • 250 g.
  • Butter

Elaboration

Emulsify butter with Nooki Dark in the mixer.

Assembly and finishing

    1.Spread Nocciola Vela in 5 layers.

    2.Spread outside a thin layer of Butter-Nooki cream

    3.Decorate

Recipes

Hazelnut Mousse

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Coconut bars

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Mousse Quark.

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White Truffles.

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