Chocolate cake with roasted hazelnuts

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 16
  • 160 g Flour
  • 1 TABLESPOON Cocoa powder
  • 100 g Butter
  • 50 g Icing sugar
  • 1 pinch Salt
  • 1 egg (size M)
  • 100 g Hazelnut kernels
  • 500 g Dark chocolate
  • 600 g Whipped cream
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Dried peas
  • baking paper

Directions

  1. 1

    Mix flour and cocoa. Add butter in pieces, icing sugar, salt and egg. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes.

  2. 2

    Place the nuts on a baking tray and roast in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown. Remove and place on a tea towel. Rub hazelnut skin off with the help of the cloth. Coarsely chop nuts

  3. 3

    Grease the tart mould with lift-off base (24 cm Ø) and dust with flour. Roll out the dough on a floured work surface (approx. 28 cm Ø). Line the mould with the dough, cut off any protruding edges. Prick the dough several times with a fork

  4. 4

    Line the mould with baking paper and fill up with dried peas. Bake on the lower shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove dry peas and baking paper and bake for another 10 minutes. Remove the tart from the oven and let it cool down on a cake rack

  5. 5

    Chop the chocolate finely. Heat the cream and remove from the heat. Melt the chocolate in the cream. Let the chocolate cream cool down a little, then fill into the tart. Chill the tarte for at least 4 hours. As soon as the chocolate cream begins to set, spread the nuts on top. Serve with crème fraîche

  6. 6

    waiting time approx. 6 1/2 hours

Nutrition Facts

KCAL
420 kcal
CARBS
27 g
FATS
32 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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