4 eggs, separated
4 tbs of xylitol sweetener or sugar
1 tsp vanilla
4 tbs ground hazelnuts
2 tbs dark cocoa
pinch of salt
1 tsp of baking powder
4 tablespoons hazelnut oil or grape seed oil
1 bar of chocolate 70% (3.5 oz.)
1 cup of mascarpone
½ cup of heavy cream
½ cup of toasted hazelnuts or 4 tbs Nutella
Ferrero Rocher chocolates
chopped toasted hazelnuts
So, looks like it has been a year since I changed my site. I had big plans for the blog, lots of healthy, light and delicious dishes. Well, my plans and executions are something quite opposite. I am tired, especially with this horrible winter we had. I just could not get myself to sit down and prepare the posts. I was cooking plenty of food, photographed them but were posting on Instagram and not here on the blog. The Spring is finally here, may be it will be better this time.
Yet, for the anniversary I just made this indulgent cake. Hazelnuts and chocolate. Ferre Roche chocolates on top of the chocolate hazelnut cream. Three trials were needed to get to this ideal proportion for the genoise to be fluffy and moist. For all lovers of nutella, yet much, much healthier.
Split the eggs. Beat the egg whites until stiff and put aside. Place the yolks in a separate bowl. Whip the egg yolks with xylitol sweetener until pale and trippled in volume. To the yolks, add the vanilla together with ground hazelnuts, cocoa, vanilla, salt and baking powder. Mix thoroughly, scraping down the batter from of the sides of the bowl. Add 4 tablespoons of hazelnut oil. Finally, mix in gently the beaten egg whites in 3 portions. Pour the batter into two well buttered pans (8 inch in diameter) with removable bottoms and bake in a preheated oven at 180 degrees for about 30 minutes or until a toothpick inserted in the cake comes out clean.
Once cooled, place one piece of the cake on a plater, spread some buttercream on top and cover with another piece and cover with the remaining buttercream. Adorn the sides with the cream or leave them naked, top the cake with Ferrero Roche chocolates, chocolate macaroons, chopped hazelnuts.
Chocolate buttercream – melt the chocolate in a bowl placed over a pan of simmering water, mix in the mascarpone cheese, heavy cream and hazelnuts, mix well. Place in a blender and beat until you have a homogenous buttercream.
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