Advertisement // The recipe is developed in collaboration with Sugarflair
This Nutella/raspberry is simply amazing! The fresh raspberry flavor taste perfect in combination with Nutella making it a fresh and not too heavy cake. This is also why this cake went straight on to my top 5 of my favorite recipes.
I've used Sugarflair's amazing chocolate powder color and glaze paste color to give the cake the perfect pink shade matching the raspberry flavor inside.
Sugarflair is a family-run powder and paste color brand that has been around for more than 40 years. They only use the best quality ingredients to ensure strong and intense colors. The colors are very rich which means that you don't have to use a lot to achieve an intense color.
I've used Sugarflair since I started baking more than 10 years ago and swear by their colors for coloring both chocolate and glaze as they really are the best! I'm therefore so excited to be a Sugarflair ambassador where I continuously will show how I use the different colors to make cake designs.
The right colors make a huge difference for the look of a cake which I always match with the flavors of the cake inside.
You can find the different Sugarflair powder colors and paste colors that I've used for the cake here.
Happy baking <3
Amount: 10 people / 10 servings
You can see the step-by-step video of how the cake is made under my highlights on my Instagram here
The recipe contains affiliate links.
Ingredients:
Day 1
Crunch with Nutella and Hazelnut:
25 g caster sugar
15 g roasted hazelnuts without shell
65 g milk chocolate
35 g Nutella
35 g feuilletine/cornflakes
a pinch of salt
Day 1
Brownie with Raspberry and Nutella:
55 g dark chocolate
30 g Nutella
70 g butter
80 g caster sugar
2 eggs
1/2 (0.5) tbsp all-purpose flour
60 g coarsely chopped milk chocolate
a pinch of salt
50-60 g frozen raspberries
Day 1
Nutella Ganache with Raspberry:
100 g milk chocolate
100 g Nutella
45 ml heavy cream
55 ml raspberry puree (made of approx. 150 g frozen raspberries)
a pinch of sea salt
Day 2
Nutella Mousse:
2 1/4 (2.25) gelatine sheets (1 sheet = 1.75 g, bloom value 240)
200 g milk chocolate
100 g Nutella
300 ml heavy cream (100 ml to be heated, 200 ml whipped)
Day 2
Hazelnut Mousse with Raspberry:
1 3/4 (1.75) gelatine sheets (1 sheet = 1.75 g, bloom value 240)
55 g white chocolate
50 g hazelnut paste (made from 50 g roasted hazelnuts without shell, 3/4 (0.75) tsp icing sugar, 3/4 (0.75) tsp neutral oil)
50 ml raspberry puree (made of approx. 150 g frozen raspberries)
150 ml heavy cream (15 ml to be heated, 135 ml to be whipped)
Day 3
Glaze for the Nutella cake:
6 gelatine sheets (1 sheet = 1.75 g, bloom value 240)
150 g white chocolate
100 ml heavy cream
50 ml water
150 g caster sugar
150 g glucose syrup
Flamingo Pink, Rose Pink, Dusky Pink and White Extra Sugarflair paste color
Day 3
Glaze for the Hazelnut Mousse:
3 gelatine sheets (1 sheet = 1.75 g, bloom value 240)
75 g white chocolate
50 ml heavy cream
25 ml water
75 g caster sugar
75 g glucose syrup
White Extra Sugarflair paste color
Day 3
Decoration:
220 g white chocolate
Baby Pink, Shimmer Pink og Dusky Pink Sugarflair food coloring powder
2-3 packages of fresh raspberries
Flowers
Instructions:
Crunch with Nutella and Hazelnut:
Roast the hazelnuts in the oven for 5-7 minutes at 175 degrees and remove the shells
Carefully melt the sugar to a golden caramel in a pan, stir in the nuts and pour the mixture onto a piece of baking paper. Allow the nuts to cool
Finely chop the nuts
Carefully melt the chocolate and Nutella (possibly over a water bath). Set the pan aside
Stir finely chopped hazelnuts, feuilletine/cornflakes and salt into the chocolate
Roll out the crunch between two pieces af parchment paper and put it in the fridge until it is set
Cut a circle of the crunch with a 16 cm diameter pastry ring
Put the crunch layer in a clean pastry ring (16 cm diameter) with acetate baking sheet inside and parchment paper at the bottom
Brownie with Raspberry and Nutella:
Coarsely chop the chocolate
Melt the butter slowly in a saucepan (it must not be too hot, as this can separate the chocolate afterwards). At low heat, add chocolate. Stir until all the chocolate is melted. Remove the saucepan from the heat and mix in Nutella
Take the pan off the heat and stir in the sugar. Lightly beat the eggs together with a fork in another bowl
Allow the dough to cool slightly and gradually add the eggs while beating with a hand whisk. Finally, fold in the flour and the chopped milk chocolate
Put the dough in a lined pastry ring/spring form of 16 cm diameter. Put the frozen raspberries into the dough
Bake the brownie at 180°C for approx. 20-25 minutes. It should be sticky in the middle and feel slightly underbaked
Allow the brownie to cool completely
Place the brownie on top of the crunch layer in the pastry ring (optional: you can use a little melted chocolate to 'glue' the two elements together). Gently level the surface a bit with a glass
Put the cake in the freezer while preparing the next layer
Nutella Ganache with Raspberry:
Raspberry puree: Boil raspberries and strain the juice so that you get 55 ml of raspberry puree
Carefully melt the chocolate and Nutella in a saucepan (possibly over a water bath) and set it aside in a bowl
Heat heavy cream almost to a boil and pour it over the chocolate/Nutella mixture
Stir in the center of the ganache with a rubber spatula until the ganache becomes glossy. Season with sea salt
Spread the ganache on top of the cake
Put the cake in the freezer and let it freeze overnight
Nutella Mousse:
Soak gelatine in cold water for 5-10 min
Carefully melt the chocolate and Nutella in a saucepan (possibly over a water bath) and set aside in a bowl
Heat 100 ml heavy cream almost to a boil. Remove the pan from the heat and whisk in the gelatine
Pour the hot cream over the chocolate while stirring in the center with a rubber spatula until it is combined. Let the mass cool to lukewarm
Whip 200 ml heavy cream to a lightly whipped foam and fold into the mass, which has been cooled to lukewarm (if it is too hot, the cream may separate)
Pour the mousse into a silicone mold of 18 cm in diameter (I've used a Silikomart TOR mold) lined with acetate baking sheet (as the cake will be slightly taller than the mold). If the mousse has a runny consistency, it has to set a little before the frozen cake can be put in. Place the mousse in the mold in the fridge until it has set a little (as a rule of thumb, it has set enough when you can take the end of a spoon into the mousse and a soft top forms when you pick up the spoon)
Take the frozen cake out of the freezer and put it into the Nutella mousse with the ganache facing down
Put the cake in the freezer overnight so it can set completely
Hazelnut Mousse with Raspberry:
Raspberry puree: Boil raspberries and strain the juice so that you get 50 ml of raspberry puree
Soak gelatine in cold water for 5-10 min
Carefully melt the white chocolate (possibly over a water bath) and set the chocolate aside in a bowl
Blend the hazelnuts into thick nut butter in a mini chopper with icing sugar and oil
Stir the nut butter into the chocolate
Heat 15 ml of cream and raspberry puree almost to a boil. Remove the saucepan from the heat and whisk in the gelatine
Pour the hot cream over the chocolate while stirring in the center with a rubber spatula until it it combined. Let the mass cool to lukewarm
Whip 135 ml heavy cream to a lightly whipped foam and fold into the mass, which has been cooled to lukewarm (if it is too hot, the cream may separate)
Pour a 2.5 cm tall layer of mousse into a 14 cm diameter silicone mold or a 14 cm diameter pastry ring with acetate baking sheet inside and cling film at the bottom. If you use a pastry ring, make sure that the cling film is completely tight to get a smooth mousse surface
Put the mousse in the freezer overnight so it can set completely
Glaze for the Nutella cake:
Soak gelatine in cold water for 5-10 min
Finely chop the chocolate and put it in a large jug
Heat the sugar, water, cream and glucose syrup almost to a boil. Remove the pan from the heat and whisk in the gelatine
Pour the hot mixture over the chocolate in the jug. Hand blender until the glaze comes together (insert the hand blender at an angle to avoid air bubbles). Add Flamingo Pink, Rose Pink, Dusky Pink and White Extra Sugarflair paste color for a beautiful pink color.
Put cling film on top of the jug and let it cool down to 35-34 degrees
Take the frozen cake out of the freezer just before you are ready to glaze. Place the cake on a baking cooling rack with parchment paper underneath
Pour the glaze over the cake. Use two palette knives to run the bottom of the cake around on the rack to remove the glaze excess
Place the cake on a cake plate and let it thaw in the fridge for approx. 6 hours
Glaze for the Hazelnut Mousse:
Start making the glaze when you almost are ready to glaze the Nutella cake / have glazed the cake
Soak gelatine in cold water for 5-10 min
Finely chop the chocolate and put it in a large jug
Heat the sugar, water, cream and glucose syrup almost to a boil. Remove the pan from the heat and whisk in the gelatine
Pour the hot mixture over the chocolate in the jug. Hand blender until the glaze comes together (insert the hand blender at an angle to avoid air bubbles). Add White Extra Sugarflair paste color for a strong white color
Put cling film on top of the jug and let it cool down to 35-34 degrees
Take the frozen mousse out of the freezer just before you are ready to glaze. Place the cake on a baking cooling rack with parchment paper underneath
Pour the glaze over the mousse. Use two palette knives to run the bottom of the mousse around the rack to remove the glaze excess
Carefully place the glazed mousse on top of the cake
Put the cake back in the fridge until you are ready to decorate the cake
Chocolate Ribbons and Chocolate Spiral:
You can here see how you can learn to make chocolate ribbons and chocolate spirals.
Chocolate ribbon 1, around the cake (18 cm diameter): 1 cm x 58 cm
Chocolate ribbon 2, around the cake (18 cm diameter): 2 cm x 58 cm
Chocolate spiral, on top of the cake (12 cm diameter): 4,5 cm x 39 cm
The chocolate ribbons are placed around the cake. I have used Sugarflair Baby Pink, Shimmer Pink and Dusky Pink food coloring powders to color the chocolate.
Place the chocolate spiral on top of the cake. I have used Sugarflair Baby Pink, Shimmer Pink and Dusky Pink food coloring powders to color the chocolate.
Decoration:
Cut the fresh raspberries in half (use raspberries of the same size as this gives a more consistent pattern) and gently place them inside the chocolate spiral on top of the cake
Decorate with flowers
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