Hazelnut Chocolate Cake

• 3 egg
• ½ cup powdered sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 2 tbsp clarified butter
• 3 tbsp milk
• ½ cup flour
• 3 tbsp cocoa
• 1 tsp baking powder
• 400 g cream cheese
• 1 cup 33% cream
• 200 g chocolate butter
• 50 g roasted hazelnuts
• 100 g chocolate
• ½ cup 33% cream
• 50 g roasted hazelnuts

Preparation

1. Step 1

   0:10
   Beat the eggs with powdered sugar, vanilla sugar, and salt using a mixer until the mixture thickens. Add clarified butter, milk, flour, cocoa, and baking powder. Mix until all ingredients are combined.
2. Step 2 · 180°C / 356°F

   0:51
   Bake for 35 minutes in an oven heated to 180 degrees. Do not open the oven door while cooking.
3. Step 3

   0:59
   After it cools down a bit, remove from the mold. The cake becomes soft like a sponge after cooling. Carefully cut into three parts.
4. Step 4

   1:21
   For the cream, add cream cheese, cold cream, and chocolate butter to a bowl. Mix with a mixer until it thickens.
5. Step 5

   1:39
   Fill a piping bag with cream. Apply cream on top of the first cake layer, sprinkle roasted hazelnuts in the middle, and cover with cream. Prepare the second layer in the same way. Make the third layer of biscuit and cover the entire cake with cream.
6. Step 6

   2:43
   Refrigerate the assembled cake for two to three hours.
7. Step 7

   2:48
   For the topping, add chocolate to a bowl, pour in warm cream, and mix until smooth. Crush roasted hazelnuts and add them to the chocolate mixture.
8. Step 8

   3:19
   Pour the chocolate hazelnut topping over the chilled cake. Slice and serve.