Creamy Hazelnut and Chocolate Cake
Cake
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Cook Time
4 h 20 min
Servings
8
Difficulty
Easy
Prep Time
20 Min
Description
This hazelnut and chocolate cake is a delicious and easy to prepare dessert, perfect for any celebration! The crunchy base of biscuits and toasted hazelnuts contrasts wonderfully with the creamy filling of cream and chocolates. The recipe is very simple and does not require an oven, which makes it ideal for those days when you don't want to complicate things in the kitchen. I often prepare it for birthdays and Christmas parties, it's always a success! Also, it can be decorated to taste with more chocolates and crunchy almonds. Go ahead and try it, you will love it!
Ingredients (8 ingredients)
-
150 g Digestive type biscuits
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70 g butter at room temperature
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1 poquito butter for greasing the mould
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30 g hazelnuts
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16 piece chocolates
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500 ml cream minimum 35% fat
-
200 ml milk
-
1 packet flan mix
Preparation (10 steps)
Chop biscuits and hazelnuts
Place 150 g of Digestive type biscuits and 30 g of hazelnuts in the Thermomix bowl. Chop for 10 seconds at speed 7.
Mix with butter
Add 70 g of butter at room temperature to the Thermomix bowl. Mix for 20 seconds at speed 4.
Prepare the base
Pour the mixture into a mould previously greased with a little butter and lined with baking paper on the base. Spread the mixture well covering the entire base and press lightly. Take to the fridge while preparing the filling.
Chop the chocolates
Chop 16 chocolates with a knife into small pieces. Set aside.
Heat the cream and milk
Pour 500 ml of cream (minimum 35% fat) and 100 ml of milk into the Thermomix bowl. Heat for 5 minutes at 90°C at speed 2.
Add the chocolates
Add the chopped chocolates to the Thermomix bowl. Cook for 5 minutes at 90°C at speed 2, with reverse rotation, so that the chocolate melts.
Dissolve the flan mix
Dissolve 1 sachet of flan mix in the remaining 100 ml of milk. Set aside.
Add the flan mixture
Add the milk and flan mix to the Thermomix bowl. Cook for 7 minutes at 90°C at speed 2, without removing the measuring cup, until it boils and thickens.
Pour over the base
Remove the mould from the fridge and pour the filling over the biscuit base, using a spoon upside down so as not to break the base. Let cool at room temperature for 30 minutes and then take to the fridge for a minimum of 4 hours, preferably overnight.
Unmold and decorate
After the resting time, remove the cake from the fridge and unmold. Decorate to taste with chocolates and crunchy almonds. Leave the cake in the fridge until about 10 minutes before consuming.
Finished cooking? Great! 🎉
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Created by
Paula Reyes
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk (including lactose)
- Nuts: Hazelnuts
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