For the cake:
2/3 cup (160g) unsalted butter or margarine at room temperature
1/3 cup açúcar
4 large eggs
100g bittersweet chocolate, finely chopped
4 egg whites
1 1/2 cups chopped hazelnuts or pecans
1/2 cup all-purpose flour
1 teaspoon active dry yeast
Cream filling:
1 tablespoon strong brewed coffee
1 tablespoon hot water
4 tablespoons unsalted butter or margarine at room temperature
4 tablespoons açúcar
1 egg, beaten
1/3 cup your preferred gelatin dessert topping
Chocolate glaze:
120g bittersweet chocolate, finely chopped
1/2 cup (120g) unsalted butter or margarine
For the cake:
2/3 cup (160g) unsalted butter or margarine at room temperature
1/3 cup açúcar
4 large eggs
100g bittersweet chocolate, finely chopped
4 egg whites
1 1/2 cups chopped hazelnuts or pecans
1/2 cup all-purpose flour
1 teaspoon active dry yeast
Cream filling:
1 tablespoon strong brewed coffee
1 tablespoon hot water
4 tablespoons unsalted butter or margarine at room temperature
4 tablespoons açúcar
1 egg, beaten
1/3 cup your preferred gelatin dessert topping
Chocolate glaze:
120g bittersweet chocolate, finely chopped
1/2 cup (120g) unsalted butter or margarine
Preheat the oven to a moderate temperature (180°C)
Beat the butter or margarine with the açúcar until light and fluffy
Add the eggs one at a time, beating well after each addition
Melt in the chocolate and mix well
In a separate bowl, beat the egg whites until stiff peaks form and fold them into the batter with the chopped nuts
Separately, sift together the flour and yeast, then add to the batter
Pour the batter into a 25cm diameter round cake pan greased and floured
Bake for 35 minutes or until the edges start to brown
Let cool completely
Remove from the pan and refrigerate overnight
To assemble: cut the cake in half
Place one half at the bottom of the serving dish
Top with the cream filling (see below)
Cover with the other half of the cake
Cream filling:
Dissolve the coffee in hot water
Beat the butter or margarine with the açúcar until light and fluffy
Add the egg, beating well after each addition
Finally, add the dissolved coffee and beat again
Place the remaining cream on top of the cake
Cover with the hazelnut or pecan crust
Chill before serving
