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DeZaan Image Of Hazelnut Cake

Hazelnut Cake

Rich dark chocolate sponge, layered with a milk chocolate hazelnut ganache & a hazelnut mousse

Product usedCrimson Red
Print Recipe
Part 1: Chocolate Sponge
  • 125g Unsalted Butter
  • 125g Castor Sugar
  • 3 Eggs
  • 90g Plain Flour
  • 35g deZaan Crimson Red Cocoa Powder
  • 10g Baking Powder
  • 90g Dark Chocolate
  1. Paddle the butter and sugar together until soft.
  2. Add the eggs and mix until combined.
  3. Add the dry ingredients and mix to a smooth paste, melt the chocolate and pour in gradually.
  4. Once the sponge is combined and smooth, spread onto a baking tray evenly.
  5. Bake at 170°C for 14 minutes. Cut into 3 discs once cool.
Part 2: Hazelnut Ganache
  • 150g Hazelnut Paste
  • 130g Whipping Cream
  • 15g deZaan Crimson Red Cocoa Powder
  • 250g Milk Chocolate
  • 25g Glucose
  • 120g Unsalted Butter
  1. Melt the chocolate, boil the glucose cream, cocoa powder and the hazelnut paste. Add to the chocolate mix in 2 stages and whisk until smooth.
  2. Finally, add the diced soft butter and hand blend until smooth.
  3. Later, in the metal rings with the chocolate sponge, spread 3 layers of sponge and 3 layers of ganache and freeze.
Part 3: Hazelnut Mousse
  • 250g Hazelnut Paste
  • 250g Whole Milk
  • 10g deZaan Crimson Red Cocoa Powder
  • 125g Egg Yolks
  • 50g Castor Sugar
  • 8g Gelatine
  • 500g Whipped Cream
  1. Boil the hazelnut paste, milk and cocoa powder and whisk the yolks & sugar together.
  2. Soak the gelatine and leave aside.
  3. Pour the hot milk mix over the yolks & sugar and return to the pan.
  4. Cook on a medium heat with a spatula stirring constantly until the mix reaches 78°C.
Part 4: Assembly
  1. Remove immediately from the stove and add the soaked gelatine.
  2. Cool on an ice bath until 25°C, then fold through the whipped cream.
  3. Pipe on top of the set rings and freeze again.
  4. Once frozen, demould and then dip in the hazelnut dipping glaze.


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