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Choc-hazelnut celebration cake
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Prep Time:
50 minutes
Cook Time:
75 minutes
Total Time:
125 minutes
Indulge in a decadent choc hazelnut cake with a luscious filling and luxurious ganache topping.
Ingredients:
  • 500g (5 cups) hazelnut meal
  • 500g caster sugar
  • 12 egg whites
  • 20.00 gm cornflour
  • 8.80 gm vanilla essence
  • 12 hazelnuts, skins removed
  • 125g white sugar
  • 300ml thick double cream
  • 300g dulce de leche
  • 350g dark chocolate, chopped
  • 350ml double cream
Instructions:
  • Preheat the oven to 170C/150C fan forced. Cut 4 sheets of baking paper to fit a large baking tray and draw 22cm and 18cm circles on each sheet. Place 2 sheets on 2 large baking trays.
  • In a bowl, mix hazelnut meal and 200g of caster sugar together. Set aside. Using electric beaters with a whisk attachment, whip 6 egg whites until firm peaks form. Add in half of the remaining caster sugar, half of the cornflour, and half of the vanilla essence. Gently fold in half of the hazelnut meal mixture until well combined. Divide the batter evenly among 4 circles on 2 baking trays, spreading to fill the circles. Bake for 30 minutes, rotating trays halfway through baking. Cool the meringues on wire racks.
  • Create 4 additional discs using the leftover eggwhites, caster sugar, cornflour, vanilla, and hazelnut meal mixture - resulting in a total of 8 discs. Let them cool on wire racks.
  • Using electric beaters, whip the cream in a bowl until thick. Slowly incorporate the dulce de leche, ensuring it is fully combined. Chill the mixture in the fridge until ready to use.
  • Create a luxurious ganache by gently melting chocolate and cream in a saucepan until smooth. Transfer to a bowl, let it cool slightly, cover with plastic wrap, and chill in the fridge for an hour until thickened. Then, whip with a balloon whisk until creamy and spreadable.
  • Insert a toothpick into each hazelnut. Combine white sugar and water in a saucepan over medium heat, stirring until sugar dissolves. Let it simmer without stirring for 8 minutes or until golden. Quickly cool down the base of the pan in cold water to halt the cooking process. Dip each hazelnut into the syrup, pulling up to create long, thin 'tails' of caramel. Allow them to cool on baking paper until set. Remove the toothpicks before serving.
  • Assemble the 22cm cakes with filling, followed by the 18cm cakes with filling. Stack them with the smaller cakes in the center of the larger ones. Spread ganache generously over the cake and sprinkle with toffee hazelnuts for a delicious finish.

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