5 months ago
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For the chocolate hazelnut biscuit:
6 eggs
2 tablespoons of vanilla sugar (corresponds to approximately 2 sachets)
225 grams of sugar
90 grams of flour
50 g ground hazelnuts
45 g cornstarch
40 g of baking cocoa
1 teaspoon of baking powder
1 pinch of salt
For the chocolate nougat buttercream:
200 g of nougat
200 grams of butter
200 grams of cream
For the hazelnut milk chocolate ganache:
200 g milk chocolate with crushed hazelnuts
100 grams of cream
For the mascarpone cream:
250g mascarpone
250 g cream cheese
3 tablespoons of honey
1 teaspoon of vanilla paste (vanilla flavor)
400 ml of cream
2 sachets of cream or 5 teaspoons of San Apart
For the chocolate ganache on top of the cake:
200 g of milk chocolate
200g dark chocolate
200 grams of cream
To decorate the cake:
150 ml of cream
1 package of whipped cream
1 sachet of vanilla sugar
sugar to taste
10 Kinder Choco Fresh bars (2 packs of 5 bars each – available in the refrigerated section)


Preparation of the chocolate hazelnut biscuit (cooking the day before):
Preheat the oven to 180°C top/bottom or 150°C air circulation!
Line the bottom of the cake mold with baking paper.
Separate the eggs and first beat the egg whites with a pinch of salt until stiff.
Add the sugar and vanilla sugar, whisking until stiff, as shown in the video, until a silky, shiny meringue (protein-sugar mixture) forms.

Gradually add the egg yolks while the machine runs at medium speed.
Mix the flour, hazelnut powder, starch, cocoa and baking powder and sift over the mixture.
Gently fold with the spatula as shown in the video and shape. The edge of the mold is not greased so that the biscuit does not slip and can rise evenly over the edge!
Immediately bake the sponge cake in the preheated oven for 25 to 30 minutes. Do a test with the chopsticks

Leave the sponge cake to cool on a rack for around ten minutes, then cut it out of the mold and let it cool. Store covered in the refrigerator overnight.

Cut the completely cooled cookie twice – as shown in the video.
Preparation of chocolate nougat buttercream

For the chocolate nougat buttercream, dice the firm nougat in a bowl and heat the cream.

Pour the very soft butter over the nougat cubes.

Pour the heated cream over the butter and nougat and mix everything to form a homogeneous cream. Let cool.
Preparation of milk chocolate and hazelnut ganache

Break the milk chocolate into pieces with the chopped hazelnuts and place them in a bowl.

Heat the cream and pour over it.

After five minutes, use the spatula to mix into a ganache as shown in the video.
Preparation of the mascarpone cream:

Mix the mascarpone with the fromage blanc, vanilla flavoring and 3 tablespoons of honey.

Whip the 400 ml of cream with the cream stiffener or the San Apart until stiff.

Incorporate the whipped cream into the mascarpone cream.
Garnish the cake:

Cut the chocolate cookie into three bases – the middle base should remain a little thinner.

Place the bottom layer on a piece of cake cardboard that fits exactly under the cake and has a cake saver underneath.

Decorate with a cake ring.

Pour the cooled chocolate nougat buttercream on top and carefully place the thin base in the middle.

Spread the hazelnut milk chocolate ganache on this base.

It’s best to refrigerate the cake for a quarter to a half hour so this layer can set. I put the cake in my cake freezer, but the refrigerator will work too.

After the cooling time, the mascarpone cream can now be spread over the hazelnut layer and smoothed.

Place the last layer and press carefully. The cake should now be placed in the refrigerator for at least four hours, preferably overnight.
Preparation of the chocolate ganache and final decoration of the cake:

The next day or after four hours of cooling, put the whole milk chocolate and the dark chocolate pieces in a salad bowl and pour the heated cream over them.

After five minutes, mix with a spatula to form a ganache.

Cut the cake out of the circle and place it on a rack. Pour the ganache on top and spread it. Proceed quickly so that the ganache does not set too soon!

Now let the cake cool again.

Meanwhile, whip the cream with the vanilla sugar, sugar and cream stabilizer and pour into a piping bag fitted with an open star tip.

Unwrap the Choco Fresh bars and cut them in half to create 16 small pieces.

Remove the cake from the refrigerator and transfer it to the last cake plate.

Divide the cake into sixteen slices and draw a question mark on each slice.

Place the Choco Fresh bars on top and pipe a final circle of rosettes in the middle of the cake.

It is best to cool it well before serving so that the cut is perfect!

Good luck, have fun cooking and bon appetit!

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