A wonderful dessert without sugary sweetness as well as perfect a combination of tastes and textures. To caramel harden well, you may have to boil the syrup a little longer than 8 minutes, until it will not get an amber color. The texture of the cream resembles ice cream. However, in order for the cream and mascarpone mixture not to curdled, both ingredients should be room temperature. Share with friends: 
Time: 2 hours. Difficulty: medium Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cake
- 1 pack of chocolate cake mix
Caramel Crispy Nuts
- 1 tbsp. (approximately 130 gr.) hazelnuts, toasted and purified
- 2/3 Art. Sahara
- 1/3 Art. water
Cream
- 2 packs of 250 gr. mascarpone cheese, room temperature
- 1 tbsp. cream
- 3/4 Art. powdered sugar
- 1 tsp vanilla extract
Topping
- 1/4 Art. pieces of dark chocolate
- 1 tbsp. l Sahara
- 1 tsp orange zest
Recipes with similar ingredients: cupcake mix, nuts hazelnuts, mascarpone cheese, bitter chocolate, Orange zest, cream
Recipe preparation:
- Preheat the oven to 177 ° C.
- Cakes. Lubricate with butter and sprinkle with flour 2 forms for baking cakes with a diameter of 20 cm. Prepare the mixture for chocolate cake in accordance with the instructions on the package. Fill both forms with dough and bake following the directions on packaging. Remove from the oven and cool on a wire rack.
- Caramel crisp nuts. Put the toasted nuts in one layer close together on a sheet of parchment paper a baking sheet. In a small saucepan over medium heat, combine sugar with water. Stir until dissolved. Bring to a boil and cook, until sugar turns light brown (approximately 8 minutes). Wait until the bubbles disappear, then pour caramelized sugar nuts.
- Place the pan in the refrigerator and let the mixture cool to hardening (approximately 30 minutes). When that happens put one more sheet of parchment paper on top and break into small slices or place on a cutting board and cut. Set aside.
- Cream. Put in a large bowl mascarpone cheese, cream, icing sugar and vanilla extract. Using electric mixer, beat the mixture until soft peaks form. Mix in the resulting mixture of nuts in caramel.
- Topping. Put chocolate, sugar and orange zest in food processor. Beat the mixture until the chocolate is ground until condition of small crumbs. To collect the cake. Put 1 cake on a serving dish. Cover with a mixture of whipped cheese mascarpone with crunchy nuts in a layer of 2.5 cm. Lay on top the second cake. Continue to cover the entire cake with the remaining mass. Sprinkle the top and sides with ground chocolate. Serve.
