CHOCOLATE HAZELNUT LAYERED SLICE

YIELDS
6
INGREDIENTS
• 4 eggs
• 4 oz dark chocolate
• 3 oz sugar
• 2 tablespoons of strong coffee or water
• 150 ml of cream
• 50 g white chocolate
• 40 g of hazelnuts
• 30 g of sugar

NUTRITIONAL INFORMATION
No nutrition information available

INSTRUCTIONS
1. Preheat the oven to 350 F and line a jelly roll tin with parchment paper or a silicon mat.
2. Melt the coffee or water and chocolate in a bain marie or in the microwave. Stir to combine the mixture and then set it aside while you prepare the other ingredients.
3. Separate the eggs and then begin by whisking the yolks in a standing mixer or with a hand held electric mixer. Slowly add in half of the 3oz of sugar and whisk until thick and pale yellow. Fold this into the cooled chocolate mixture.
4. In a clean bowl with a clean mixer whip the egg whites and slowly add in the rest of the sugar. Keep mixing till the mixture can hold a medium peak and then fold the whites into the chocolate mixture.
5. Pour out onto the baking tray and then bake for 15 minutes or until the top feels soft but not sticky.
6. Meanwhile combine the 40 g of sugar and 10 grams of water in a small pan. Heat on a low heat until the sugar melts and then increase the heat so that the mixture begins to color. As soon as the caramel begins to color pull it off the heat and then mix in the hazelnuts. Pour the mixture out onto parchment paper or a silicon mat. Once it’s cooled pulse in a food processor until the hazelnuts are crushed.
7. Heat 25 grams of the cream in the microwave and once it’s warm add in the white chocolate and allow to sit for 5 minutes. Mix to combine until smooth and then mix in the crushed hazelnuts. Set the mixture aside.
8. Once the cake is out of the oven dust a piece of parchment paper with cocoa powder and flip the cake out. Cut the cake into three equal sized rectangles, and allow to cool.
9. Whip the remaining cream until it holds stiff speaks. At this point you can mix in up to 40 grams of greek yogurt or a couple spoons of brandy to flavour the cream. Vanilla extract, sugar or other liquors can work well too.
10. Begin constructing the cake by layering a piece of cake with a layer of ganache followed by your whipped cream and then repeat the process. Finish by piping cream on the last layer of cake and then dusting with cocoa powder or chocolate shavings.