- 2 eggs (medium-sized)
- 60 g granulated sugar
- 60 g all-purpose flour
- 10 g BAM cacao powder
- 100 ml milk
- 30 g instant cocoa
- 200 g mascarpone cheese
- 250 g whipping cream
- 160 g BAM chocolate hazelnut spread
- 2 gelatin sheets
- 25 ml milk
A simple but excellent and well-known chocolate and hazelnut cake that
is equally loved by children and adults. It is suitable for every
occasion, especially when you do not have much time to bake.
For a rich hazelnut flavor, I used the BAM chocolate hazelnut spread, which contains 50% roasted hazelnuts. For a fresher summer version of the cake, add fresh berries to the filling or include a fruit layer.
Makes: 8 slices. For 18 cm baking tray.
Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Sift the cacao and flour on top of the egg mixture and fold in gently with a spatula. Spread the batter evenly in an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. While the sponge is in the oven, prepare the cocoa for moistening. Take the baked sponge cake out of the baking tray and cool it on a cooling rack.
While the sponge cools, prepare the filling. Whip the cream and refrigerate. Soak the gelatin in cold water for 5 minutes; mix the mascarpone cheese and the chocolate hazelnut spread until smooth. Heat the milk and use it to dissolve the wrungout gelatin. Add it to the filling and mix well with a hand mixer. Finally, fold in the whipped cream using a spatula.
Cut the sponge into two equal layers; cut the top layer to a 14 cm circle (4 cm less than the diameter of the cake). Place the bottom, bigger part of the sponge cake on a stand, moisten it and fit the ring. Spread on a little less than half of the filling and level out the surface. Place the smaller sponge in the middle, moisten and spread on the rest of the filling. First, fill the space around the sponge. Level out the filling and refrigerate the cake to allow it to set.
Melt the chocolate and the spread in a double boiler and then allow to cool slightly. Pour and spread it over the cooled filling. Chill the cake for at least 5 hours. Remove the cake ring and decorate as desired.