2 sticks of butter
3 cups of all-purpose flour
2 cups of dark chocolate
2 cups of milk
2 1/2 cups of granulated sugar
200g of hazelnuts
1/4 cup of port wine
4 eggs
For the filling:
1 1/3 cups of granulated sugar
1 cup of water
3 slightly beaten egg yolks
1 tablespoon of all-purpose flour
For the glaze:
4 egg whites
8 tablespoons of granulated sugar
2 sticks of butter
3 cups of all-purpose flour
2 cups of dark chocolate
2 cups of milk
2 1/2 cups of granulated sugar
200g of hazelnuts
1/4 cup of port wine
4 eggs
For the filling:
1 1/3 cups of granulated sugar
1 cup of water
3 slightly beaten egg yolks
1 tablespoon of all-purpose flour
For the glaze:
4 egg whites
8 tablespoons of granulated sugar
Beat the butter with the granulated sugar
Add the eggs one at a time
Whisking constantly, add the milk alternating with the flour, which should be sifted three times to become lighter
Add the hazelnuts and port wine, mixing well
Divide the dough in half and to one half add the dark chocolate, mixing well
Bake in two 21x28cm greased pans in a moderate oven (180°C) for about 50 minutes or until a toothpick inserted in the center comes out clean
Let cool and then refrigerate
For the filling: In a saucepan combine the granulated sugar and water, cook over low heat, stirring only until the sugar dissolves
Stop stirring and let boil until it reaches a thick syrup consistency
Let the syrup cool and add the egg yolks and flour, whisking until thickened
Fill the cakes with the cream
This cake is one of the most delicious and preferred
Yield: 24 servings
Obs.: If desired, divide each cake in half and fill alternating layers of white and black cakes
For the glaze:
Beat the egg whites until stiff and add the granulated sugar to taste, beating until a firm meringue forms
Top the cake.
