Chocolate slices with nut cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 1/2 tablespoons of water until stiff, adding 50 g sugar. Stir in egg yolks. Mix flour, starch and baking powder and fold into the mixture. Line half of the baking tray with baking parchment, fold a bar of aluminium foil and place in front of the baking parchment. Spread the mixture evenly on the laid out half.

2. 2

   Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Remove and let cool off. In the meantime, whip cream until stiff and allow vanilla sugar, 30 g sugar and cream firming agent to trickle in and carefully fold in the ground hazelnuts. Put the nut cream in a cool place. Remove the sponge cake from the baking paper and place on a large board. Cover with a baking frame if necessary. Spread the cream mixture on top and smooth it down. Chill the cake for 1 hour. Coarsely chop the milk chocolate coating and melt it with coconut oil over a warm water bath and let it cool slightly. Spread the couverture, except for 1 tablespoon, on the cake, smooth it down with a pallet and refrigerate for 1 hour. Pull the hazelnuts through the rest of the couverture and place them on a small plate lined with baking paper and chill.

3. 3

   Cover with a baking frame if necessary. Spread the cream mixture on top and smooth it down. Chill the cake for 1 hour. Coarsely chop the milk chocolate coating and melt it with coconut oil over a warm water bath and let it cool slightly. Spread the couverture, except for 1 tablespoon, on the cake, smooth it down with a pallet and refrigerate for 1 hour. Pull the hazelnuts through the rest of the couverture and place them on a small plate lined with baking paper and chill. Chop the dark and white couverture and melt each over a warm water bath. Place alternating strips on a marble board, spread thinly and chill. When the couverture is just firm, use a spatula to remove rolls. Place in a cold place. Take the cake out of the fridge, cut it into pieces and decorate with the coated hazelnuts and chocolate rolls

4. 4

   Chop the dark and white couverture and melt each over a warm water bath. Place alternating strips on a marble board, spread thinly and chill. When the couverture is just firm, use a spatula to remove rolls. Place in a cold place. Take the cake out of the fridge, cut it into pieces and decorate with the coated hazelnuts and chocolate rolls

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
430 kcal

CARBS
24 g

FATS
34 g

PROTEINS
6 g