“Love is like a good cake; you never know when it’s coming, but you’d better eat it when it does!”
Well, I think C. JoyBell C. was absolutely right!
We’re still talking about chocolate! And for this special occasion, I thought this recipe would be great.
Oh yeah… This hazelnut cake is a gourmet’s delight. The combination of chocolate, nuts, and cream is irresistible. Am sure you’ll find yourself anxious to devour the first piece.
Let’s just say you may regret that second piece of cake. Oh my God. Regret cake? Whatever was about to happen must be truly evil.
So, for this dessert, I’m going to need a fluffy and soft cake. Pan di Spagna is my favorite. Dates back to the 17th century. As the italian name implies, this sponge cake was introduced in Italy by the Spaniards. In addition to use it in all my layer cakes and puddings, it can also be sliced and toasted for breakfast.
Pan di Spagna
3/4 cup (150 gr.) sugar
2 teaspoons grated lemon zest
3/4 cup (90 gr.) whole wheat pastry flour
3/4 cup (90 gr.) potato flour
Place the egg whites and 1/4 cup (50 gr.) of sugar in a bowl. Set aside. Whisk the yolks with the rest of the sugar, adding a few tablespoons of hot water, until you have a creamy and pale mix. Beat the egg whites and sugar, add lemon zest and vanilla extract (optional) until you have peaks. Mix with the yolks mixture and slowly fold in the sifted flours, using slow movements. Pour the dough into a greased, floured 10 (25 cm.) inch springform pan and bake in a preheated oven at 325 F/160 C for 40 minutes.
When the cake is cool, split in two layers.
Filling and Frosting
2 cups (250 ml) heavy cream, well chilled
3 tablespoons sugar
1/3 cup (40 gr.) cocoa powder, unsweetened
1 cup (100 gr.) hazelnuts, chopped
Using both a chilled bowl and chilled beaters, beat the cream until frothy. Add the sugar and cocoa powder gradually, while beating. Whip until the consistency is thick enough to spread and slowly fold in the nuts.
Sandwich the cake together with filling and cover with the rest of the cream.