These coffee cakes with hazelnut and chocolate are soo good! They're crunchy, smooth and chewy all in once, and the flavours go perfect together. I promise you will not regret making these!
Happy baking <3
Amount: 10 servings
Ingredients:
Day 1
Dark Chocolate Shell:
500 g dark chocolate (I have used 71%)
Day 1
Coffee Mousse with Hazelnut:
1 1/4 (1,25) gelatine leafs (1 sheet = 1,75 g, bloom value 24)
45 g white chocolate
40 g hazelnut paste (40 g roasted hazelnuts without shell, 1/2 tsp powdered sugar, 1/2 tsp neutral oil)
130 ml heavy cream (90 ml to be whipped, 40 ml to be heated)
20 ml freshly brewed espresso
Day 1
Hazelnut Praliné:
90 g roasted hazelnuts without shell
90 g caster sugar
Day 1
Coffee Ganache with Salted Caramel:
200 g caramel chocolate
80 ml heavy cream
20 ml freshly brewed espresso
a large pinch of sea salt
Day 1
Milk Chocolate Cream with Coffee:
4 gelatine leafs (1 sheet = 1,75 g, bloom value 24)
350 ml heavy cream (175 ml warm, 175 ml cold)
90 ml freshly brewed espresso
190 g milk chocolate with caramel flavour or regular milk chocolate
Day 2
Shortcrust Bases:
155 g all-purpose flour
25 g almond flour
60 g powdered sugar
95 g cold butter
1/2 (0,5) egg
a pinch of salt
Instructions:
Dark Chocolate Shell:
Temper the chocolate
Pour the chocolate in a Fashion Eclair Silikomart mould. Fill every mould fully with the chocolate and make sure that all edges in each mould are covered by the chocolate
Tap the mould in the kitchen table to avoid air bubbles
Turn the mould upside down to remove the excess chocolate
When no more chocolate is running out of the mould, tip the mould at an angle and run a palette knife or dough scraper over the surface of the mould to get a smooth and chocolate-free surface
Put the mould in the fridge so the chocolate can set
Coffee Mousse with Hazelnut:
Soak gelatine in cold water for 5-10 min
Carefully melt the chocolate (possibly in a bowl over a pan of simmering water / bain-marie) and put the chocolate aside in a bowl
Blend the hazelnuts to a thick hazelnut paste with oil and powdered sugar
Stir the hazelnut paste in the chocolate
Heat 40 ml heavy cream and freshly brewed esporesso almost to a boil and remove from heat. Whip the gelatine in the mixture
Pour the hot cream over the chocolate/hazelnut paste while you stir in the middle of the bowl with a rubber spatula
Let it cool until lukewarm
Whip the remaining heavy cream (90 ml) to soft peaks and gently fold the cream into the lukewarm chocolate/hazelnut mixture (if it is too hot it can separate the cream)
Fill half of the Fashion Eclair Silikomart silicone mould with the mousse
Put the cakes in the freezer. The mousse needs to be frozen before the next layer can be added
Hazelnut Praliné:
Roast the hazelnuts for approx. 5-7 min at 175°C. Remove the shells
Carefully melt sugar to a golden caramel in a little saucepan. Add immediately the hazelnuts and pour the caramelized nuts onto a piece of parchment paper. Let them cool
Blend the nuts to liquid nut butter with a strong food processor
Fill half of the remaining space in the mould (25% of the full mould) with the praliné so there still is space for a layer of Coffee Ganache (25% of the full mould)
Put the cakes back in the freezer while preparing the last layer
Coffee Ganache with Salted Caramel:
Carefully melt the chocolate (possibly in a bowl over a pan of simmering water / bain-marie) and put the chocolate aside in a bowl
Heat heavy cream and sea salt almost to a boil and remove from heat
Pour the hot cream over the chocolate while you stir in the middle of the bowl with a rubber spatula
Add freshly brewed espresso (make sure it is not too hot)
Hand blend the ganache
Fill up the remaining space in the mould with the ganache
Put the cakes in the freezer overnight
Milk Chocolate Cream with Coffee:
Soak gelatine in cold water for 5-10 min
Carefully melt the chocolate (possibly in a bowl over a pan of simmering water / bain-marie) and put the chocolate aside in a bowl
Heat 175 ml heavy cream almost to a boil and remove from heat. Whip the gelatine in the hot cream
Pour the hot cream over the chocolate while you stir in the middle of the bowl with a rubber spatula
Stir 175 ml cold heavy cream and freshly brewed espresso (make sure it is not too hot) in the cream
Put cling film on the top of the cream and let it cool in the refrigerator overnight
The next day when decorating the cakes: Whip the cream until it has a thick consistency. Put the cream in a pipping bag with a petit four pastry tip (I have used a size 12)
Shortcrust Bases:
Mix all-purpose flour, almond flour, powdered sugar, salt and butter (cut in cubes) in a food processer and pulse briefly to combine
Put the dough into a bowl and bring the dough together with the egg. Be carefull not to knead the dough too much
Roll out the dough between two sheets of parchment paper and refrigerate for 2 hours or freeze for approx. 45 min. It should be very cold when you cake it out
Cut 10 bases with the plastic cutter that belongs to the Fashion Eclair Silikomart silicone mould
Bake the bases for approx. 10 min at 175°C until golden (possibly on an Air Mat under and on top of the bases for a more even baking)
Let the bases cool on a baking rack. It is important that they are placed on an even surface when they cool, as the bases otherwise can become uneven which can make the cakes tip over
Place the bases in a cake tin (not a plastic box as this will make the bases soft) until assembling the cakes
Assembling and Decoration:
Take the frozen cakes out of the freezer and place each on a shortcrust base
Pipe a layer of cream on top of each cake
Decorate with flowers