Simple Giotto Hazelnut Chocolate Torte
Ingredients
Base
- 150 g softened butter
- 160 g sugar
- 4 eggs
- 200 g ground hazelnuts
- 50 g flour
- 1 tsp baking powder
Cream
- 600 g heavy cream
- 3 packets whipped cream stabilizer
- 4-6 packets hazelnut confection rolls
- 100 g hazelnut crunch
Preparation
Preheat oven to 180°C conventional or 160°C convection
Grease the bottom of a 22 cm springform pan
Beat eggs with sugar for about 3 minutes then mix in butter
Mix ground hazelnuts flour and baking powder together
Gradually fold the dry ingredients into the batter
Pour the batter into the pan and bake for about 30 minutes
Let the cake cool
Whip the heavy cream with whipped cream stabilizer until stiff
Transfer 4 tablespoons of whipped cream to a piping bag with star tip and set aside
Unwrap hazelnut confection rolls and set aside 12 balls for decoration
Crush remaining hazelnut confection rolls with a fork and gently fold into whipped cream
Cut the cake base horizontally in half
Place first layer on a cake plate
Spread half the hazelnut cream on the layer and smooth
Place second layer on top
Cover entire cake with remaining cream and smooth
Press hazelnut crunch around the cake edge
Pipe 12 cream rosettes along the cake edge using piping bag
Place one hazelnut confection ball on each cream rosette and press gently
Chill cake until serving
Tips
Very easy recipe guaranteed to succeed for Giotto lovers
