Chocolate Nut Cake

Chocolate Nut Cake – Detailed recipe cooking. Photo of the dish: Лайза Шин Time:3 hours 35 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cake:

• 1/2 tbsp. blanched hazelnuts
• 1 tbsp. wheat flour, and also for sprinkling
• 2 tbsp. l Sahara
• 1/4 tsp salt
• 6 tbsp. l cold butter, cut into small pieces
• 1 large egg, beat
• 1/2 tsp vanilla extract

For filling:

• 2 tbsp. l corn or potato starch
• 2 tbsp. fat cream
• 3/4 Art. chocolate nut paste
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Recipes with similar ingredients: hazelnuts, premium flour, eggs, vanilla extract, starch, cream, chocolate-nut paste

Recipe preparation:

1. Cook the cake: fry the hazelnuts in a pan until golden color, about 8 min., cool. Put 1/3 Art. nuts in a food processor and finely grind. Add flour sugar and salt, mix. Add oil and mix until until the mixture resembles wet sand. Add eggs vanilla extract and keep stirring until the dough will not start to combine.
2. Wrap the dough in plastic wrap and form into a disk. Put the dough in the refrigerator and refrigerate for 1 hour. Large chop the remaining hazelnuts and set aside for sprinkling.
3. Roll out the dough on a lightly floured work surface in a round stratum with a diameter of 30 cm. Place the stratum in 23 cm. form for baking with a removable bottom and spread over the entire surface, then cut excess dough. Pierce with a fork over the entire surface and refrigerate for 30 minutes.
4. Preheat the oven to 180 ° C. Place foil in the cake, then fill with ceramic beans or dried beans. Bake cake until the edges are browned, about 20 minutes. Remove the foil with the load and continue to bake the cake until golden colors, 15 – 20 min. Remove from the oven and cool completely.
5. Meanwhile, prepare the filling: mix in a bowl starch with 1/4 tbsp. cream. Mix the remaining in a small pan cream, chocolate paste, vanilla extract and salt. Add to pan the starch mixture and bring to a boil at medium temperature, constantly stirring and cleaning the walls of the rubber pan shoulder blade. Boil until the mixture thickens, about 2 minutes Pour mixture onto cake and evenly to distribute.
6. Put the pie in the refrigerator and refrigerate until the filling will not harden, approximately 1 hour. Sprinkle with the rest nuts.