Chocolate Cake with Crispy Hazelnut Skin and Berry Cream Filling

Описание: The Chocolate Cake with Crispy Hazelnut Skin and Blueberry Cream Filling is a decadent and luxurious dessert that combines rich chocolate flavors with delightful textures and fruity notes.
At its core, this cake features layers of moist and indulgent chocolate cake that melt in your mouth with every bite. The addition of a crispy hazelnut skin adds a delightful crunch and a nutty undertone that enhances the overall experience.
The star of this cake is the luscious Blueberry Cream Filling, which brings a burst of freshness and tangy sweetness to complement the deep chocolatey richness. The berry cream is smooth, creamy, and bursting with the natural flavors of fresh berries, creating a perfect harmony of flavors.
Each slice of this Chocolate Cake with Crispy Hazelnut Skin and Blueberry Cream Filling is a symphony of textures and flavors, making it a delightful treat for any occasion. Whether enjoyed as a dessert centerpiece or a special indulgence, this cake is sure to impress with its decadence and deliciousness.
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💡Ingredients and Instructions

🍫 Chocolate Sponge Cake
45g (3 tbsp)cooking oil
45g (3 tbsp) milk

45g (¼ cup) cake flour
15g (1 tbsp) cocoa powder

4 egg yolks
a pint of salt

4 egg whites
3g (½ tsp) lemon juice
45g (¼ cup) sugar

➡️
Mix 45g milk and 45g cooking oil well.
Sift 45g cake flour and 15g cocoa powder into the milk mixture and mix until combined
Add 4 yolks with a pinch of salt in and mix until well combined.
Whip 4 egg whites with 3g lemon juice until they form soft peaks, Add 45g sugar gradually, little by little, while whisking continuously until stiff peaks form
Gently fold the meringue into the chocolate batter until all incorporated
Pour the batter into a 7'’x9’’ (18 cm x 23 cm) lined baking pan, smooth the surface evenly, tap a few times to release air bubbles, and then bake at 300℉ (150℃) for 30 minutes..
After baking, immediately remove the cake from the pan and let cool while covered with baking paper

🍓Berry Cream Filling
200g (¾ cup) heavy cream
15g (1 tbsp) sugar
60g (¼ cup) berry jam

➡️
Whip 200g heavy cream, 15g sugar, and 60g berry jam until creamy, then transfer to a piping bag.
Cut the cooled cake in half and pipe the cream onto one half, then cover with the remaining cake.
Freeze for 2 hours to set

🌰Chocolate Hazelnut Glaze
220g (1 cup) chopped dark chocolate
60g (¼ cup) coconut oil
40g (¼ cup) chopped hazelnut

➡️
Melt 220g dark chocolate and 60g coconut oil, then mix in 40g chopped hazelnut. Wait for the mixture to cool down to 86°F (30°C) before pour on the cake
Pour the melted chocolate mixture over the cake, spread evenly, and harden in the freezer.
Use a thin knife to cut the cake into pieces or bars. Wipe the knife with a towel between each cut to ensure cleaner and neater cuts.