Hazelnuts
2 eggs (whites and yolks separated)
1/2 cup of unsalted butter
1/2 cup of hot milk
1 cup of all-purpose flour
1/4 cup of cocoa powder
1 tablespoon of active dry yeast
Filling
100 g of cherry jam with syrup
200 g of dark chocolate grated coarsely
250 g of whipped cream
Hazelnuts
2 eggs (whites and yolks separated)
1/2 cup of unsalted butter
1/2 cup of hot milk
1 cup of all-purpose flour
1/4 cup of cocoa powder
1 tablespoon of active dry yeast
Filling
100 g of cherry jam with syrup
200 g of dark chocolate grated coarsely
250 g of whipped cream
Preheat the oven to 350°F
Beat the egg whites until fluffy
Add the yolks and unsalted butter, beating continuously
Add the hot milk and beat for another 3 minutes
Remove from the mixer bowl, add the flour, cocoa powder, and yeast sifted together
Mix well
Place in a rectangular baking dish greased and floured
Bake for approximately 20 minutes
Let cool, unmold, and cut into small rectangles
Pit the cherries, reserving some for decoration
Separate the syrup
In individual servings, place a layer of hazelnut cake and moisten with cherry jam syrup
Sprinkle cherries and chocolate
Top with a final layer of whipped cream
Refrigerate for at least 30 minutes
Garnish with grated chocolate and cherries.
