Ingredients
For the cake:
60 g (½ cup) all-purpose flour
80 g (½ cup) cornstarch
40 g (4 tbsp) cocoa powder
7 g (1 ½ tsp) baking powder
3 eggs
160 g (3/4 cup) sugar
60 ml (3 tbsp) vegetable oil
For the filling:
220 g (⅔ cup) hazelnut cream
160 ml (½ cup + 2 tbsp) full cream
60 g (3 ½ tbsp) mascarpone cheese
60 g (½ cup) powdered sugar
For the coating:
110 g (1 cup) dark chocolate
110 ml (⅓ cup + 1 tbsp) full fat cream
preparation
1. Preheat oven to 180°C. Grease a 20cm diameter cake tin and cover with parchment.
2. Beat eggs with sugar and vegetable oil until pale.
3. In another bowl, whisk together the flour, baking powder, cornstarch, and cocoa powder.
4. Add dry ingredients to wet and mix to combine. Pour the dough into a prepared pan and bake for 40 minutes.
5. Allow the cake to cool completely, remove from the tin and cut into two equal parts.
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