Sponge Chocolate Cake with Caramelized Hazelnuts
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
14
Description
I used large pans, about 30-40 cm in diameter. Since most people bake in molds, I recommend slightly increasing the amount of Cream #1 and cutting the finished layers in half.
Ingredients
- Wheat Flour - 11.3 oz
- Chocolate eggs - 6 pieces
- Sugar - 42.3 oz
- Cocoa Powder - 0.2 oz
- Condensed Milk - 2 cans
- Butter - 14.1 oz
- Powdered Sugar - 7.1 oz
- Roasted Peanuts - 5.3 oz
- Cognac - 7.1 oz
Step by Step guide
Step 1
First, we make the layers. Beat 6 eggs in a deep bowl until they turn white (about 3 to 6 minutes). Add a glass of sugar and beat for another 3-4 minutes. Next, add a glass of flour while continuing to beat. Once all the flour is incorporated into the batter, add cocoa powder (2-2.5 tablespoons heaped). I usually add cocoa by eye, determining the amount by the color of the batter—if it’s quite light, you can add more.
Step 2
Line the mold or pan with baking paper greased with vegetable oil, or you can skip the paper (whichever is easier), pour in the batter, and place it in a slightly preheated oven.
Step 3
Bake the layer until ready (until a toothpick inserted into the layer comes out dry) and then make the second layer similarly.
Step 4
Prepare Cream #1 for the filling of the cake. Beat 180 g of butter (one stick) in a bowl for about 2 minutes. Add one can of condensed milk and beat until you get a smooth white cream. Be sure to taste the cream—if it tastes too buttery, add a bit more condensed milk; if the opposite, add more butter. Continue adjusting until it reaches the perfect consistency. Add 2, 3, or even 4 tablespoons (not heaped) of cocoa at the end and beat. Adjust the cocoa to taste. Some may prefer a more chocolatey flavor, while others may want less.
Step 5
Prepare Cream #2 for decorating the outside of the cake. In a small bowl, beat together one tablespoon of butter, one tablespoon of condensed milk, and one and a half to two tablespoons of powdered sugar by hand.
Step 6
This step should ideally come first, but I usually get to it halfway through making the cake. Soaking syrup: if you’re baking in the summer, definitely make and cool it in advance; if in winter, you can do it midway through the process, like I do. In a saucepan, mix one glass of sugar, one glass of cognac, and two glasses of water, heating until boiling while stirring constantly. As soon as it boils, remove it immediately and let it cool. Watch carefully and do not let the syrup boil!
Step 7
Place the first layer on a stand, poke it with a knife, and soak it. Add Cream #1 generously, spreading it evenly over the surface of the layer. Place the second layer on this prepared 'base' and soak it. Coat the sides of the cake with Cream #1 (ideally with Cream #2, but I was in a hurry and had little time for the second cream).
Step 8
In a thick-bottomed saucepan, heat sugar (about one glass), and as soon as it melts, add a little water, about half a glass. (Be careful—the caramel splatters!) Remember to stir the mixture constantly. Once the caramel is ready (a pleasant light golden hue), add the nuts and mix them well with the caramel.
Step 9
Spread the nuts on a large flat plate or board and let them cool for about 20 minutes.
Step 10
While the nuts cool, cover the top of the cake with Cream #2.
Step 11
Carefully, one by one, place the nuts on top of the cake.
Step 12
Leave in a cool place (freezer, balcony, etc.) to soak. After about an hour, the cake can be eaten if you're short on time. Ideally, let the cake sit overnight.
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