This cake is a feast for the eyes! The chocolate bundt cake with hazelnut cream filling is not only beautiful but also delicious, and it’s perfect for special occasions such as birthday or anniversary parties! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
Start with the bundt cake: melt the dark chocolate in a double boiler, then add the warm heavy cream. Stir until the chocolate and cream are well blended. Transfer to a small saucepan, for easy pouring, and allow to cool. Meanwhile, place the softened butter in a stand mixer with a whisk attachment, add the raw sugar, and the white sugar and beat. After beating the butter with the sugar, add the hazelnut meal – if it’s not available, you can make your own: take the hazelnuts, skinless hazelnuts are better, toast in the oven until golden brown, then allow to cool and grind with some of the sugar: the sugar will absorb the oil from the nuts. Start the mixer again and add 5 eggs, one at a time, and the chocolate and cream mixture. Before adding the chocolate, scrape the sides of the bowl with a spatula to incorporate all the ingredients. Now sift the flour, the cocoa powder and the baking powder into the mixing bowl. Stir well until the mixture is smooth and free of lumps. Take a bundt pan, about 10 inches (26 cm) in diameter, that has been buttered and floured, and fill with the batter. Spread it evenly, then bake in a preheated static oven at 350°F (180°C) for about 50 minutes; once baked, turn it out onto a wire rack to cool.
Move on to the hazelnut cream: soak the gelatin leaves in plenty of cold water, then separate the egg whites from the yolks, we need only the egg yolks. Now pour the cream into a large saucepan, the milk - fresh whole milk is better - turn on the heat and add the rest of the ingredients: the egg yolks, break up with a whisk, the cornstarch, stir to remove any lumps, the sugar and the hazelnut paste. Beware, hazelnut paste is different from hazelnut spread: it’s a very smooth, unsweetened pure nut paste; it’s usually available in natural food stores. Now stir over a low heat until thickened.
The hazelnut cream is thick and perfectly smooth, as you can see! Now add the softened gelatin leaves, squeeze well and stir into the cream until melted. It takes just a second, turn off the heat and transfer the hazelnut cream to a large shallow container so that it cools faster. Place the cling film directly over the surface to prevent a skin from forming. If you don’t have a blast chiller, you can set the container in a bowl of ice to cool down quickly, then place in the fridge to set; in this case, I’ll put the cream in a pastry bag.
I’ll garnish the bundt cake with chopped hazelnuts and chocolate curls. If you can’t find ready made chocolate curls, you can do like this: take a block of dark chocolate, warm it slightly in the oven or in the microwave, and shave off curls with a potato peeler. The chocolate will get too hard as it cools down, so warm it again.
Place the bundt cake on a rotating cake stand and cut into two layers: first trace a line around the middle of the cake to use as a guide for cutting, then cut through the middle. Place the bottom layer of the cake on a platter and take the cream out of the fridge. Use a large plain tip, at least ⅔-¾ inch (1,5-2 cm) in diameter and now cover with the top layer. For the icing, use the remaining hazelnut cream, thin it out with a little cream and beat with an electric beater, using cling film to keep your clothes from getting dirty! And now spoon the icing onto the top of the cake and let it run down the sides. Finally top with chopped hazelnuts and chocolate curls. While I’m decorating the bundt cake, let’s see together the ingredients needed for this recipe.
10-inch (26 cm) bundt pan
- 1 ⅔ sticks (190 g) of softened butter
- just over ¾ cup (170 g) of white sugar
- ¼ cup (70 g) of raw sugar
- just under ½ cup (45 g) of hazelnut meal
- 1 cup (239 g) of whole eggs (about 5, medium)
- 3,5 oz (100 g) of dark chocolate
- ⅔ cup (150 g) of heavy cream
- 1 ½ cups (180 g) of cake flour
- 1 ½ tsp (7 g) of baking powder
- ½ cup (40 g) of unsweetened cocoa powder
For the hazelnut cream
- ⅕ oz (6 g) of leaf gelatin
- 4 egg yolks
- ⅔ cup (125 g) of white sugar
- just over ⅓ cup (50 g) of cornstarch
- 2 cups (500 ml) of milk
- ¾ cup (180 g) of hazelnut paste
- less than 1 cup (200 ml) of heavy cream
- chocolate curls
- less than 1 cup (200 ml) of heavy cream
- chopped hazelnuts, to taste