Description

This delicious chocolate and hazelnut cake is a true pleasure for the palate! The combination of dark chocolate and toasted hazelnuts creates a rich and enveloping flavour, perfect for a birthday party or a Sunday treat. The base is a cocoa sponge cake, soft and light, while the cream is made with ricotta cheese and a touch of vanilla. The chopped hazelnuts add a crunchy note that contrasts pleasantly with the creaminess of the rest. Preparing it is simpler than you think, especially with the help of the Thermomix®! A dessert that will win over everyone, young and old.

Ingredients (8 ingredients)

4 uova Eggs

30 g 00 Flour

150 g Sugar

500 g Ricotta cheese

100 g Toasted hazelnuts

200 g Dark chocolate

1 packet Vanillin

Chopped hazelnuts for decoration

Preparation (7 steps)

Preparation of the cocoa sponge cake

Thermomix® Setting

30 sec/Speed 4

In the Thermomix bowl, insert the eggs, flour, sugar and a sachet of vanillin. Mix for 30 Sec./Speed 4.

Baking the sponge cake

Pour the mixture into a low and wide baking tray (about 35x35 cm) lined with baking paper. Level the surface well and bake in a preheated static oven at 180°C for 10-15 minutes. Once ready, remove from the oven and let it cool. (This step is not performed in the Thermomix).

Preparation of the sponge cake hearts

Draw hearts on a sheet of paper. Place them on the base of the sponge cake and cut with a sharp knife or a wheel. Crumble the leftover pieces of sponge cake in a bowl: it will serve as decoration. (This step is not performed in the Thermomix).

Chop the hazelnuts

Thermomix® Setting

5 sec/Speed 5

Insert the toasted hazelnuts into the Thermomix bowl and chop for 5 Sek./Speed 5. Transfer to a bowl and set aside.

Melt the dark chocolate

Thermomix® Setting

3 min/122°F/Speed 2 50

Insert the dark chocolate in pieces into the Thermomix bowl and melt for 3 Min./50°C/Speed 2.

180

Preparation of the cream

Thermomix® Setting

20 sec/Speed 3

Add the ricotta cheese and chopped hazelnuts to the melted chocolate in the Thermomix bowl. Mix for 20 Sek./Speed 3.

Assembly of the cake

Spread the chocolate and hazelnut cream on the sponge cake hearts. Decorate with the chopped hazelnuts and the crumbled pieces of sponge cake. Let it cool in the refrigerator for at least 1 hour before serving. (This step is not performed in the Thermomix).

Finished cooking? Great! 🎉

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About this recipe

The "Chocolate and Hazelnut Delight" is a dessert that takes me back in time, to the afternoons spent in my grandmother's kitchen. It wasn't exactly this recipe, but the unmistakable aroma of chocolate and toasted hazelnuts evokes memories of familiar warmth and happy moments shared. Grandma used to prepare a similar cake for special occasions, and this version, simplified thanks to the help of the Thermomix®, is a tribute to those traditions. Each ingredient plays a fundamental role in the harmony of this dessert. The eggs, fresh and of quality, give softness to the cocoa sponge cake, while the sugar balances the bitterness of the dark chocolate. The 00 flour, light and impalpable, ensures an airy consistency. The ricotta cheese, a key ingredient of the cream, gives creaminess and a touch of freshness that contrasts pleasantly with the richness of the chocolate. The toasted hazelnuts, with their intense flavour and their crunchiness, add a rustic and delicious note. The dark chocolate, strictly of high quality with at least 70% cocoa, is the soul of the dessert, giving depth and intensity to the flavour. The vanillin, finally, enhances the aromas and gives a touch of elegance. For an optimal result, it is important to use ingredients at room temperature. When preparing the sponge cake, it is essential not to work the dough too much to prevent it from becoming rubbery. The Thermomix® is a valuable ally in this phase, because it allows to obtain a homogeneous and well-amalgamated dough in a few seconds. During the melting phase of the chocolate, it is important to monitor the temperature to prevent it from burning. Speed 2 of the Thermomix® is ideal for this purpose. When chopping the hazelnuts, it is important not to overdo the times to avoid obtaining a paste. For a vegetarian version, the recipe is already suitable. For a vegan version, you can replace the eggs with a vegetable substitute (such as aquafaba or apple puree) and the ricotta cheese with a cashew cream or silken tofu. You can add spices such as cinnamon or cardamom to further enrich the flavour. The "Chocolate and Hazelnut Delight" is perfect to serve as a dessert at the end of a meal, accompanied by a glass of Vin Santo or an aromatic coffee. It can be decorated with whipped cream or fresh seasonal fruit. The dessert can be kept in the refrigerator for a maximum of 2-3 days. You can prepare the sponge cake and the cream in advance and assemble the dessert shortly before serving.

Chocolate and Hazelnut Delight

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Description

Ingredients (8 ingredients)

Preparation (7 steps)

Preparation of the cocoa sponge cake

Baking the sponge cake

Preparation of the sponge cake hearts

Chop the hazelnuts

Melt the dark chocolate

Preparation of the cream

Assembly of the cake

Finished cooking? Great! 🎉

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