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Receta Chocolate And Hazelnut Tiramisu Cake

Name: Chocolate And Hazelnut Tiramisu Cake
Ingredients: 4 x Large eggs; 250 gm caster sugar; 190 gm plain flour; 100 gm shelled hazelnuts roasted skinned and grnd; 1 tsp vanilla essence; 1 x egg; 1 Tbsp. caster sugar; 330 gm mascarpone; 130 ml double cream whipped; 100 ml strong cool coffee; 4 Tbsp. coffee liqueur such as Kahlua; 125 x mi double cream

de Global Cookbook

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Ingredientes

4 x Large eggs
250 gm caster sugar
190 gm plain flour
100 gm shelled hazelnuts roasted skinned and grnd
1 tsp vanilla essence
1 x egg
1 Tbsp. caster sugar
330 gm mascarpone
130 ml double cream whipped
100 ml strong cool coffee
4 Tbsp. coffee liqueur such as Kahlua
125 x mi double cream

Direcciones

250G semisweet cooking chocolate (mix of dark 70% cocoa solids and plain) broken into pcs
Using an electric whisk beat the Large eggs till frothy.
Gradually add in the sugar and continue whisking till the mix is white and holds its shape. Mix in the flour grnd nuts and vanilla essence.
Divide the mix between two buttered 18cm loosebottomed tins baselined with greaseproof paper (for a smaller cake use half the quantity of the mix in two 10cm to 12cm tins).
Bake in a 180C/350F/ Gas Mark 4 oven for 35 to 40 min or possibly till hard to the touch.
Leave to cold on a rack.
Remove the greaseproof paper and then using a bread knife slice the sugary crust off the top of each and throw away (or possibly eat).
Slice each sponge into three rounds
To make the filling: beat the egg with the sugar then beat in the mascarpone.
Whip the cream till it forms soft peaks then fold into the mascarpone mix.
Mix the coffee with the coffee liqueur.
Place the bottom slice of one sponge on a serving plate saving the bottom slice of the other for the final layer.
Sprinkle with some liqueur coffee (avoid the edges) then cover with a thick layer of the mascarpone cream.
Cover with another layer of sponge liqueur and cream and repeat the process till all the sponge is used up.
Use the reserved base slice as your top layer place it bottomup and leave unsprinkled. Chill.
To make the chocolate coating:Heat the cream in a pan till it bubbles at the edges.
Remove from the heat add in the chocolate and stir till amalgamated.
Beat the mix till smooth and glossy. Leave to cold beating occasionally.
Leave to thicken slightly it has to be spreadable without being too runny.
Then using a palette knife swirl it generously over the sides and top of the cake.
Take care not to damage the sides as cake crumbs will enter the coating and spoil the effect.
Top with a few nuts.
Keep in a cold place (preferably not the fridge).
The flavour of hazelnuts is heightened when they are roasted. Roast the she nuts for 10 min in a moderate oven. Save a few to Put on top of the cake place the rest in a tea towel and rub to remove the skins. Grind to crumbs in a processor.To keep your plate clean while icing lay four narrow strips of greaseproof paper under the cake; these can be pulled out once you have finished.
Makes 1 large or possibly 2 small cakes