180 g (1 1/2 cups) of chopped hazelnuts or pecans
One chocolate-flavored puff pastry recipe (see recipe)
One coffee-flavored chocolate cream recipe
3 tablespoons of brandy
One chocolate and coffee topping recipe
180 g (1 1/2 cups) of chopped hazelnuts or pecans
One chocolate-flavored puff pastry recipe (see recipe)
One coffee-flavored chocolate cream recipe
3 tablespoons of brandy
One chocolate and coffee topping recipe
Preheat the oven to moderate temperature (170°C)
Spread the nuts in a baking dish in a single layer
Bake for 10 minutes, shaking the dish occasionally, until they're lightly toasted
Prepare the chocolate-flavored puff pastry and bake it
Prepare the coffee-flavored chocolate cream
Cut the cooled puff pastry into three rectangles about 30 cm by 12 cm each
Trim the edges
Place a layer of puff pastry in a serving dish
Douse with 1 tablespoon of brandy
Spread half of the cream over the top, leaving the edges free
Dust with 1/4 cup of chopped hazelnuts
Cover with the second layer of puff pastry, douse with 1 tablespoon of brandy
Cover with the remaining cream
Dust with 1/4 cup of chopped hazelnuts
Finally place the top layer of puff pastry
Douse with the remaining brandy
Cover with a large piece of aluminum foil (or plastic wrap) and gently press the sides and top to unite the layers
Refrigerate for at least 4 hours or overnight
Prepare the topping
One hour before serving, spread the topping over the cake and the sides
Dust with hazelnuts on top and around the cake, pressing them into the cake
Refrigerate again
Remove from the refrigerator about 15 minutes before serving to allow the cream to soften slightly
Serves 12 people.
