Choco-Hazelnut Cake

Choco-Hazelnut Cake


For the crust:

  • 5 egg whites
  • little lemon juice
  • 2 tablespoons agave syrup
  • 100 g ground hazelnuts

For the cream:

  • 5 egg yolks
  • 100 g butter
  • 100 g chocolate with at least 70% cocoa
  • 1 vanilla stick
  • 3 tablespoons agave syrup
  • 2 teaspoons agar agar
  • juice of one orange
  • 150 g ground hazelnuts

  • + 200 ml whipping cream (milky)


For the crust foamly whisk egg whites with little lemon juice, then add 2 tablespoons agave syrup and 100 g ground hazelnuts and stir. Pour into baking dish covered with baking paper (27 x 39 cm) and bake.
For the cream cook egg yolks on a steam with 100 g butter and 100 g chocolate. Add vanilla stick, 3 tablespoons agave syrup and cook about 15 minutes since it starts boiling. Stir agar agar in orange juice, add to the cream, as well as 150 g ground hazelnuts and let cool. Whisk whipping cream and leave some 5 tablespoons in one bowl. Add one tablespoon of prepared cream in it, stir and leave for decoration. The rest of whipping cream add to prepared cream. Cut baked crust crosswise in two places (you get three crusts) and coat with prepared cream.

Choco-Hazelnut Cake

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