Mixture
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon baking soda
100g of toasted hazelnuts, chopped
2 large eggs
4 large egg yolks
Recheio e cobertura
1/2 cup heavy cream
1/2 cup Curaçao or Cointreau liqueur
4 tablespoons unsalted butter, softened
600g of semi-sweet chocolate chips or milk chocolate, chopped
Acessório
Mold with a 9.5-inch diameter
Mixture
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon baking soda
100g of toasted hazelnuts, chopped
2 large eggs
4 large egg yolks
Recheio e cobertura
1/2 cup heavy cream
1/2 cup Curaçao or Cointreau liqueur
4 tablespoons unsalted butter, softened
600g of semi-sweet chocolate chips or milk chocolate, chopped
Acessório
Mold with a 9.5-inch diameter
Mixture
Sift together the flour, vanilla extract, baking soda, and cocoa powder
Add three tablespoons of hazelnuts and mix well; set aside
Beat the eggs and egg yolks until doubled in volume, adding the sifted mixture at intervals
Aquecione the oven to medium temperature
Grease the mold, line with parchment paper, and grease it again
Pour the batter into the mold
Bake for 30 minutes
Recheio e cobertura
Melt the chocolate in a double boiler and let cool
At once, combine the cream, vanilla extract, liqueur, and mix well
Combine half of the mixture with the remaining hazelnuts; set aside
Cool in the refrigerator
Reserve the other portion for the topping
Montagem
Cut the cake in half
Dampen the bottom half with half of the cooled chocolate mixture
Spread three-quarters of the filling on top, and place the other half of the cake (the cut side up)
Dampen with the remaining chocolate mixture and place the remaining filling on top and sides
Melt the topping in a double boiler; cool
Cover the cake and refrigerate for 20 minutes.
