Name: Coffee hazelnut cake
Yield: 12 servings

Directions

Prep. time

1h 25m

Chocolate sponge cake
- 200 g eggs (5)
- 135 g white sugar
- 85 g all purpose flour
- 35 g butter
- 25 g powder cocoa
- 25 g corn flour
- Start by mixing the eggs and sugar in the mixer bowl. Place it in a bain-marie and stir over a medium heat until the mixture reaches 40º C.
- It is important that the mixture does not exceed 40º C as we do not want to cook the eggs. If we don't have a thermometer we can use our fingers and check if the sugar has completely dissolved in the egg mixture and the temperature is slightly above body temperature, this will be a good indicator that our mixture is ready.
- Then return the bowl to the mixer and beat on high speed for 5 minutes or until the mixture becomes light and triples in volume.
- Next, mix the plain flour, cornflour and cocoa powder and sift it all over our egg mixture. Gently fold it in with a rubber spatula in an encircling motion.
- Then melt the butter and add it to the previous mixture.
- Transfer the mixture into a 20 cm square baking tin lined with baking paper and bake with heat from top to bottom at 180° C for 50 minutes.
- Leave to cool, unmould and set aside at room temperature until ready to use.
- Ideally, prepare this sponge the day before and leave it uncovered, this way the sponge will dry slightly and will have more absorption capacity once it is soaked with the coffee syrup.
Coffee syrup
- 100 g intense nespresso coffee
- 50 g filtered water
- 50 g white sugar
- 20 g Frangelico / hazelnut liqeuer / rum (optional)
- In a saucepan, heat the water and sugar over medium heat until completely dissolved.
- Then, turn off the heat and add the coffee and liqueur.
- Set aside at room temperature until use.
Hazelnut Namelaka cream
- 150 g heavy cream (35% fat)
- 115 g white chocolate
- 65 g raw hazelnuts
- 65 g whole milk
- 1.5 g gelatine
- First, hydrate our gelatine in cold water for at least 10 minutes.
- Place the hazelnuts on a baking tray and roast them at 150° C for 15 minutes.
- Afterwards, let them cool slightly and grind them in a food processor to obtain a shiny, liquid paste.
- Heat the milk and cream in a saucepan over medium heat until it comes to the boil. Then turn off the heat and add the hydrated gelatine.
- Then pour the hot mixture over the chocolate and stir with a rubber spatula. Add the hazelnut paste and emulsify the mixture with a whisk.
- Transfer the mixture into a bowl and cover it with cling film. Leave to cool and store in the fridge for at least 4 hours, ideally overnight.
Coffee mascarpone Chantilly
- 300 g heavy cream (35% fat)
- 190 g mascarpone
- 45 g powdered sugar
- 6 g instant coffee
- In a saucepan, heat half the cream over medium heat until it starts to boil.
- Then turn off the heat, add the icing sugar and soluble coffee and stir with a whisk until dissolved.
- Then pour the hot mixture over the mascarpone and fold it in.
- Then add the rest of the cold cream and emulsify the mixture with a whisk.
- Cover the cream with cling film. Leave to cool and place in the fridge for at least 4 hours, ideally overnight.
Assembly
- 50 g black chocolate (70%)
- 5 g sunflower or neutral oil
- Start by trimming off the bulging part of the sponge cake to make it smooth, if necessary.
- Using a serrated knife, cut the sponge cake into three equal slices about 5 mm thick.
- Then melt the chocolate, add the oil, mix it together and brush the side of one of our sponge cake sheets with this mixture. Set aside until the chocolate crystallises completely.
- This thin layer of chocolate that is put on the base of the cakes is called chablonner and is used to give stability and rigidity to the base of the cake. In addition, in the case of sponge cakes, it prevents liquids from seeping through.
- Now take the mascarpone and coffee whipped cream out of the fridge, whip it into firm peaks and transfer it into a piping bag with a smooth nozzle with a diameter of 1 cm.
- Place the sheet brushed with the already crystallised chocolate on our plate with the chocolate layer facing downwards and with a kitchen brush, generously soak the top with the coffee syrup.
- Then, pipe 1 cm height buttons of the mascarpone and coffee Chantilly over the entire surface of the cake.
- Place a second sheet of sponge cake, soak it with more coffee syrup and pour the mascarpone and coffee whipped cream on top.
- Place the third and last sheet of sponge cake and soak it with coffee syrup.
- Set aside in the fridge for 1 hour so that the whipped cream becomes firm and the cake is easier to work with.
- Remove the hazelnut namelnut cream from the fridge, lightly cream it by stirring with a whisk and transfer it to a piping bag with a petal nozzle.
- Take the cake out of the fridge, apply a thin layer of hazelnut namelnut cream 1-2 mm thick on the top and spread it with a spatula.
- Finally, pour the namelaka hazelnut cream freely over the top and decorate as desired. In this case we have placed some toasted hazelnuts, some chocolate coffee beans and pieces of toasted hazelnut skin.
- Keep in the fridge until serving and leave at room temperature for 10 minutes before serving.

Chocolate sponge cake

200 g eggs (5)
135 g white sugar
85 g all purpose flour
35 g butter
25 g powder cocoa
25 g corn flour

Coffee syrup

100 g intense nespresso coffee
50 g filtered water
50 g white sugar
20 g Frangelico / hazelnut liqeuer / rum (optional)

Hazelnut Namelaka cream

150 g heavy cream (35% fat)
115 g white chocolate
65 g raw hazelnuts
65 g whole milk
1.5 g gelatine

Coffee mascarpone Chantilly

300 g heavy cream (35% fat)
190 g mascarpone
45 g powdered sugar
6 g instant coffee

Assembly

50 g black chocolate (70%)
5 g sunflower or neutral oil

Coffee hazelnut cake

Chocolate sponge cake

Coffee syrup

Hazelnut Namelaka cream

Coffee mascarpone Chantilly

Assembly

Chocolate sponge cake

200 g eggs (5)
135 g white sugar
85 g all purpose flour
35 g butter
25 g powder cocoa
25 g corn flour

Coffee syrup

100 g intense nespresso coffee
50 g filtered water
50 g white sugar
20 g Frangelico / hazelnut liqeuer / rum (optional)

Hazelnut Namelaka cream

150 g heavy cream (35% fat)
115 g white chocolate
65 g raw hazelnuts
65 g whole milk
1.5 g gelatine

Coffee mascarpone Chantilly

300 g heavy cream (35% fat)
190 g mascarpone
45 g powdered sugar
6 g instant coffee

Assembly

50 g black chocolate (70%)
5 g sunflower or neutral oil

Mocha cake

Charlotte tiramisu

Hazelnut Apple cake

Toasted hazelnut

Coffee hazelnut cake

Chocolate sponge cake

Coffee syrup

Hazelnut Namelaka cream

Coffee mascarpone Chantilly

Assembly

Chocolate sponge cake 200 g eggs (5) 135 g white sugar 85 g all purpose flour 35 g butter 25 g powder cocoa 25 g corn flour

Coffee syrup 100 g intense nespresso coffee 50 g filtered water 50 g white sugar 20 g Frangelico / hazelnut liqeuer / rum (optional)

Hazelnut Namelaka cream 150 g heavy cream (35% fat) 115 g white chocolate 65 g raw hazelnuts 65 g whole milk 1.5 g gelatine

Coffee mascarpone Chantilly 300 g heavy cream (35% fat) 190 g mascarpone 45 g powdered sugar 6 g instant coffee

Assembly 50 g black chocolate (70%) 5 g sunflower or neutral oil

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Chocolate sponge cake

200 g eggs (5)
135 g white sugar
85 g all purpose flour
35 g butter
25 g powder cocoa
25 g corn flour

Coffee syrup

100 g intense nespresso coffee
50 g filtered water
50 g white sugar
20 g Frangelico / hazelnut liqeuer / rum (optional)

Hazelnut Namelaka cream

150 g heavy cream (35% fat)
115 g white chocolate
65 g raw hazelnuts
65 g whole milk
1.5 g gelatine

Coffee mascarpone Chantilly

300 g heavy cream (35% fat)
190 g mascarpone
45 g powdered sugar
6 g instant coffee

Assembly

50 g black chocolate (70%)
5 g sunflower or neutral oil