1 3/4 cup all-purpose flour Acessory
Furmato of 25 cm diameter
1 cup ground almonds
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
1/2 teaspoon baking soda
100g toasted hazelnuts, chopped
2 eggs
4 egg yolks
Recheio and topping
1/2 cup water
1/4 cups Curaçao or Cointreau liqueur
4 tablespoons unsalted butter, softened
4 tablespoons milk
600g semi-sweet chocolate chips or chopped chocolate
1 3/4 cup all-purpose flour Acessory
Furmato of 25 cm diameter
1 cup ground almonds
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
1/2 teaspoon baking soda
100g toasted hazelnuts, chopped
2 eggs
4 egg yolks
Recheio and topping
1/2 cup water
1/4 cups Curaçao or Cointreau liqueur
4 tablespoons unsalted butter, softened
4 tablespoons milk
600g semi-sweet chocolate chips or chopped chocolate
Dough
Mix together flour, ground almonds, baking soda, and cocoa powder
Set aside
Add three tablespoons of hazelnut meal and mix well. Reserve
Batter the eggs and yolks, adding a little at a time to double the volume
Add the flour mixture and mix
Bake the oven at medium temperature
Grease the mold, line with parchment paper, and grease again
Pour in the dough
Bake for 30 minutes
Topping and topping
Melt the chocolate in a bain-marie and let it cool
At one time, add the water, ground almonds, liqueur, and mix well
Mix half of the ganache with the chocolate and divide into two portions
A mix the butter and remaining hazelnuts
Refrigerate
Reserve the other portion for the topping
Assembling
Divide the cake in half
Moisture the bottom part with half of the remaining ganache
Sprinkle three quarters of the filling and place the other half of the cake (the cut side facing up)
Misture with the remaining ganache and place the remaining filling on top and sides
Melt the topping in a bain-marie
Let it cool
Cover the cake and refrigerate for 20 minutes.
