A hazelnut and milk chocolate cake. A birthday cake must be special, and with this recipe, it certainly will be.
Ingredients
Hazelnut Sponge Cake:
- Eggs (L) – 6 or Eggs (M) – 7
- All-purpose flour – 2/3 cup (100 g)
- Unsweetened cocoa powder – 1 tablespoon
- Baking powder – 1 teaspoon
- Milk chocolate – 50 g
- Powdered sugar – 1 cup (100 g)
- Ground hazelnuts – 100 g*
Milk Chocolate Mousse:
- Gelatin – 2 teaspoons
- Milk chocolate – 300 g
- Heavy cream (36% or 30% fat) – 750 ml (350 ml well-chilled for whipping)
Soaking Syrup:
- Strong tea with lemon – 250 ml (you can mix it with a liqueur, e.g., hazelnut liqueur like Frangelico)
Optional Filling:
- Pear, canned in syrup – 1 1/2 pears
Decoration:
- Ground and toasted hazelnuts – 50 g
- Milk chocolate shavings – from a few chocolate bars
Instructions
Hazelnut Sponge Cake:
Remove the eggs from the refrigerator and bring to room temperature. Separate the egg yolks from the whites. Prepare the hazelnuts. Line the bottom of a 25 cm (10 inch) springform pan with parchment paper, allowing the paper to extend beyond the edges of the pan. Grease the sides with butter. Preheat the oven to 180°C (350°F).
Sift the flour, cocoa powder, and baking powder into a bowl, then stir in the grated milk chocolate.
Beat the egg yolks with half of the powdered sugar for about 8 minutes, until light and fluffy. Mix in the cooled ground hazelnuts. In a separate bowl, beat the egg whites until stiff peaks form, gradually adding the remaining powdered sugar and beating for about 5 minutes until glossy.
Gently fold the egg yolk mixture into the egg whites using a spatula, ideally in three additions, being careful not to deflate the mixture. Fold in the flour and cocoa mixture in three additions, sifting it directly into the batter, and mix briefly on the lowest speed of the mixer or with a spatula.
Pour the batter into the prepared pan and smooth the top. Place in the center of the oven and bake for 30 minutes. Remove from the oven and let cool. Slice into 3 horizontal layers.
Milk Chocolate Mousse:
Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let it bloom for about 15 minutes. Chop the chocolate into pieces and melt it (e.g., in the microwave). Heat 400 ml of cream in a saucepan until it just begins to boil. Place the remaining cream in a bowl and freeze for quick chilling (you will whip it later). Gently heat the bloomed gelatin until completely dissolved.
Remove the cream from heat and add the gelatin (first temper the gelatin by adding a few spoonfuls of cream to it and mixing well, then add this tempered gelatin to the rest of the cream). Stir until the gelatin is fully dissolved.
Add the melted chocolate and mix until smooth. Let it cool, stirring occasionally, and then refrigerate to chill.
Whip the chilled cream (350 ml) until stiff peaks form, then fold it into the cooled chocolate mixture in 3 parts, mixing gently each time.
Assembling the Cake:
Place the first cake layer on a serving plate and soak it with 1/3 of the cooled soaking syrup. Arrange half of the pear pieces on top or spread 3 tablespoons of pear preserves. Spread 1/3 of the mousse over the pears and place the second cake layer on top. Repeat by soaking the layer, adding pears and mousse. Place the final cake layer on top, soak it, and spread the remaining mousse over the top and sides of the cake. Refrigerate the cake. After about 30 minutes, when the mousse begins to set, decorate the sides with ground hazelnuts and the top with chocolate shavings. Chill the cake for about 2 hours or until ready to serve. For best results, refrigerate overnight.
