Walnut cake with chocolate sponge cakescomplex cream cheese, butter, condensed milk and Nutella pasta - definitely not an everyday dessert. In addition, in the summer, we often want to bake something with berries, which are just around the sea.
A chocolate nut cake - it's more forfestive occasions. This dessert as delicious, and so beautiful. You will not regret that spent energy, time and money on this gorgeous cake with nuts. He will decorate a birthday or meeting old friends - depending on the circumstances. And be prepared that your friend will be asked to write down a recipe, or as it is now more accepted, will be asked to "throw a reference" on Skype. In any case, it will be the highlight of the festive table.
Make chocolate cake with nuts are not sodifficult - thing properly bake a cake. How you do this is described in detail on this page. After that, you will just have to prepare a cream cake to collect and decorate it - also, incidentally, a responsible piece of work.
Ingredients for "Chocolate hazelnut cake with hazelnut":
2 chocolate biscuit (each cut into 2 parts);
300 g (2 cups) of nuts hazelnuts;
250 g (1 packet) of low-fat cottage cheese to room temperature;
200 g (1 pack) butter at room temperature;
1/2 cup pasta "Nutella" room temperature;
300 g (1 tin) caramelized condensed milk;
1 cup heavy cream;
1/2 cup of chocolate chips.
Recipe for "Chocolate hazelnut cake with hazelnut":
Bake two sponge cake according to the recipe given here. Cool completely and cut them each horizontally into two equal parts.</ P>
Dry the nuts in the oven for about 10minutes at 180 gr.S. Cool them a little note, Mix hands, then Provo - it can be done on the balcony or on the street, sprinkling nuts from one plate to the other in the wind to peel separated from the nut kernels and flew away in the wind. (Not fanatstva part of this fine harmless husks remain on the nuts - do not worry!).</ P>
Fold in the bowl of a blender butter, cheese, condensed milk and paste "Nutella".</ P>
Beat these ingredients together in a blender until you get a perfectly smooth, homogeneous cream.</ P>
Take a nice clean flat plate, cover it with foil on the edges to keep the edge of the plate clean.
Place on top of the first sponge cake and spread his generous portion of cream.</ P>
Spread about a quarter of the nuts on each layer of cream.</ P>
Similarly, cover with cream and nuts following shortcakes. </ P>
Cover the cake remaining cream on top and sides. Put it in the fridge while you prepare the chocolate glaze.</ P>
Pour the cream into a saucepan and bring to a boil. </ P>
Pour the cream, chocolate chips, let stand up for a few minutes, then stir well to the melted chocolate has teamed up with cream.</ P>
Continue stirring until the mixture is completely homogeneous. Let glaze cool to room temperature.</ P>
Pour the glaze into a tight package, which cut off a small corner. By using this package as a confectionery syringe, cover the cake with chocolate icing on top, allowing it to flow down beautifully on the sides.</ P>
Using a spatula smooth out the surface of the icing on the cake.</ P>
Sprinkle with remaining nuts cake edge and place it in the refrigerator overnight (or at least for a few hours).</ P>
Chocolate hazelnut cake is ready!
Pull out from under him foil and serve.
Bon Appetit!</ P> </ Div>