Black cake with rusks and hazelnuts

Black cake with rusks and hazelnuts


60 g Gentilini rusks 60 g hazelnuts 60 g almonds 

110 g 50% dark chocolate 5 big size eggs at room temperature 125 g butter at room temperature 150 g sugar One teaspoon of baking powder 

1 pinch of salt 

For the black sauce 

100 g dark chocolate 15 g butter 2 spoons of milk Chopped hazelnuts to decorate 

First I whipped the butter with the sugar for a few minutes with a whisk, until the mixture becomes frothy. I added, one at a time, two whole eggs. I divided the other three eggs, then I mounted three egg whites with firm snow, and added, one at a time, the three yolks to the mixture with butter and sugar. In the meantime I melted the dark chocolate in a bain-marie and added it to the egg mixture. With a mixer I reduced to flour both the almonds, hazelnuts, and rusks and I mixed them well together with a teaspoon of baking powder, At this point I added the flours spoonfuls to the mixture with the eggs, and after having well incorporated the flours with a spatula, I added also the egg whites whipped to the snow, incorporating them with gentle movements from the bottom up. After buttering a 20 cm diameter doughnut mold I floured it and poured the dough. I baked in a hot oven at 180 degrees for 45 minutes. After the toothpick test I baked and let cool before removing the mold 

For the chocolate sauce 

Also in a baine-marie I melted the chocolate with butter, and with a whisk I turned. I added two spoons of milk to achieve a consistency liquid enough to be poured over the cake. To decorate the Black cake I poured over the chocolate sauce and then added some grain.

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