Recipe Card

Hazelnut & Chocolate Layer Cake

Preparation

25 mins

Serves

6 people

Ingredients

Preparation

Cream the butter by working it in a bowl with a spatula.

Whisk the eggs with the sugar until the mixture lightens. Add the cornstarch and cocoa powder. Bring the milk to a boil and pour it into the mixture in a steady stream, whisking constantly. Thicken over medium heat, stirring constantly. Let cool.

Incorporate the creamed butter by whisking to aerate the mixture.

Place an almond and hazelnut cake on a small serving plate. Generously garnish the entire top with cream, using a fluted piping bag.

Gently place the second cake.

Melt the dark chocolate in pieces in a double boiler. Off the heat, add the fresh cream and butter. Mix well.

Cover the top of the cake with this glaze. Let it drip down the sides.

Decorate with hazelnuts, meringue, piped cream... Keep refrigerated!