I made this cake for the feasts of St. Trifun and St. Valentine yesterday, it is one of the tastiest and most delicious cakes I've ever made. The cake is made in a heart shaped mold.
The cream filling is a wonderful, aromatic, beautiful combination of chocolate and hazelnut. I am not a fan of pudding and simple whipped cream fillings and so I pay a lot of attention to the preparation of good cream because it is the most important part in the whole cake. The base is similar to a cheesecake base.
Ingredients:
Cream filling
The cream filling is a wonderful, aromatic, beautiful combination of chocolate and hazelnut. I am not a fan of pudding and simple whipped cream fillings and so I pay a lot of attention to the preparation of good cream because it is the most important part in the whole cake. The base is similar to a cheesecake base.
Cream filling
- 3 eggs
- 100 g sugar (3.5 oz)
- 150 g dark chocolate (5 oz)
- 150 g butter (5 oz)
- 100 g ground roasted hazelnuts (3.5 oz)
- 1 sachet of whipping chocolate cream powder (prepared according the instructions on the bag) or use one dose of chocolate whipping cream (what's available in your place)
- 300 g of crushed biscuits (10 oz)
- 2 sachets of vanilla sugar (2-3 tbs or use a vanilla extract)
- 50 g melted butter (1.7 oz)
- 120 ml of orange juice (4 liquid oz)
- 100 g dark chocolate (3.5 oz)
- 100 ml whipping cream (3.4 liquid oz)
- cherry cake topping (available in markets)
- whipped cream
- red fruit for decoration
- First, begin with the cream filling.
- Whisk the eggs with the sugar in a saucepan and then set the saucepan on fire to cook the mixture briefly. Stir constantly, add the chocolate and butter to melt, mix well and leave the saucepan aside in a cold place to cool.
- Prepare the base, crush the biscuits in a blender or finely crush them using a tool or a bottle, mix with vanilla sugar, melted butter and orange juice. You can add 1 tsp of cocoa to make the base darker. Align this mixture in the mold and distribute it well. Press with your fingers.
- Continue with the cream filling preparation. Briefly roast the hazelnuts and ground them in a blender.
- Prepare the whipped chocolate cream.
- Add the hazelnuts and the prepared whipping cream to the pre-cooled chocolate cream filling and mix with a mixer. Distribute the resulting cream filling over the base and spread well.
- Put the chocolate to melt along with the whipping cream, mix and apply this glaze on top. Place the cake in the freezer for about 1 hour.
- Then decorate from above as desired. I put a cherry cake topping, it has a wonderful aroma and taste that complements with the chocolate. Decorate with white whipped cream that has beautiful contact with the cherry topping.
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