Chocolate ring cake with Pecan Nuts and Hazelnut Cream
Ingredients
Ingredients for the base:
150 g Italian “00” flour
120 g of cane sugar
100 g of room-temperature butter
2 eggs
1 sachet of baking powder
a pinch of salt
100 g of milk chocolate
90 ml of milk
1 teaspoon of vanilla extract
Ingredients for decorating:
a few tablespoons of Cremadelizia Nocciola Babbi
10 pecan nuts
Preparation
Coarsely chop the chocolate and melt it in a bain-marie or microwave oven. Once it has melted, add the room-temperature butter, which will melt quickly.
Whisk the eggs with a hand or electric whisk for a few minutes, then add the sugar and continue to whisk until the mixture becomes frothy.
Add the flour, baking powder and salt a little at a time; add the milk and the chocolate and butter mixture.
When the mixture is smooth and creamy, pour it into a greased and floured 24 cm diameter ring mould. Bake the cake in a preheated oven at 180 °C for about 45 minutes. Check the baking progress with a toothpick, then take it out of the oven and let it cool on a wire rack.
Decorate the cake with Cremadelizia Nocciola Babbi and the pecan nuts.
Ingredients
Ingredients for the base:
150 g Italian “00” flour
120 g of cane sugar
100 g of room-temperature butter
2 eggs
1 sachet of baking powder
a pinch of salt
100 g of milk chocolate
90 ml of milk
1 teaspoon of vanilla extract
Ingredients for decorating:
a few tablespoons of Cremadelizia Nocciola Babbi
10 pecan nuts
