For the batter:
120 g of bittersweet chocolate
120 g (1/2 cup) of unsalted butter or margarine
3/4 cup of all-purpose flour
4 large eggs
1 1/4 cups of chopped nuts or hazelnuts or cashews
4 large egg whites
1 cup of all-purpose flour
Unsalted butter or margarine for greasing the pan
All-purpose flour for dusting
For the filling:
1 envelope of unflavored gelatin
1 1/2 cups of heavy cream
4 tablespoons of confectioners' sugar
1 teaspoon of vanilla extract
1 tablespoon of unsweetened chocolate
2 tablespoons of coffee liqueur
2 tablespoons of brandy
50 g of bittersweet chocolate
For the crunchy topping:
1/2 cup of all-purpose flour
2 tablespoons of water
For the batter:
120 g of bittersweet chocolate
120 g (1/2 cup) of unsalted butter or margarine
3/4 cup of all-purpose flour
4 large eggs
1 1/4 cups of chopped nuts or hazelnuts or cashews
4 large egg whites
1 cup of all-purpose flour
Unsalted butter or margarine for greasing the pan
All-purpose flour for dusting
For the filling:
1 envelope of unflavored gelatin
1 1/2 cups of heavy cream
4 tablespoons of confectioners' sugar
1 teaspoon of vanilla extract
1 tablespoon of unsweetened chocolate
2 tablespoons of coffee liqueur
2 tablespoons of brandy
50 g of bittersweet chocolate
For the crunchy topping:
1/2 cup of all-purpose flour
2 tablespoons of water
To make the cake batter: Cut the chocolate into small pieces and melt it over low heat or in a double boiler
Butter the unsalted butter or margarine
Add the all-purpose flour to the melted chocolate, beating well
Add the eggs and nuts, mixing well
Beat the egg whites until stiff and fold them gently into the batter
Sift the all-purpose flour over the top and mix again with care
Grease a 20 cm diameter pan and dust it with all-purpose flour
Bake in a preheated oven at moderate temperature (180°C) for about 40 minutes
Let cool for 20 minutes, then turn out
Let cool completely
To make the filling: Soak the gelatin in 1/4 cup of water and heat it over low heat, stirring constantly
Beat the heavy cream with confectioners' sugar until stiff
Add the vanilla extract, unsweetened chocolate, and coffee liqueur, mixing well
Add the cold gelatin and mix again
To assemble the cake: Cut the cake into three layers
Moisten the two lower layers with a little brandy
Melt the bittersweet chocolate in a double boiler and cover the top of the upper layer evenly
Fill the cake with half the filling, then pipe the remaining filling onto the sides and cover with the crunchy topping
Place the remaining filling in a piping bag and decorate the cake
To make the crunchy topping: Mix the all-purpose flour and water in a saucepan and heat it over low heat without stirring until it reaches the hard-ball stage
Pour onto a greased surface and let cool
Break into small pieces and use.
