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Coffee chocolate cake with maltesers
Coffee chocolate cake with maltes, hazelnuts and whipped cream
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Ingredients
Directions
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Preheat the oven to 170 ° C.
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Cover the bottom of the spring form with parchment paper and grease the edges.
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Grind the hazelnuts finely in the food processor.
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Beat the butter with the sugar in 5 minutes using a mixer. Add 1 to 1 eggs. Only add another egg if the previous one is completely included.
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Heat the milk until lukewarm.
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Stir the nuts, milk and espresso powder through the batter. Sift the flour over the bowl and spatula through it. Scoop into the mold and bake the cake for about 1 hour.
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Check whether the cake is cooked by filling it with a skewer. If this comes out clean, the cake is done.
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Remove the spring form and leave to cool for 2 hours on a grid.
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Heat the whipped cream against the boil. Cut the chocolate coarsely and put in a bowl with the espresso powder.
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Pour the hot cream over it. Leave for 5 minutes and stir until smooth.
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Allow to cool to room temperature and then leave to stiffen in the refrigerator for 15 minutes. Stir the ganache regularly.
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Cut the cooled cake in 3 layers.
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Place the bottom layer on a plate and brush with a layer of ganache. Put a next cake layer on top, brush it with ganache and cover with the last layer.
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Brush the cake around with the rest of the ganache and decorate the cake with the Maltesers. Stick them with a little ganache if necessary.
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Bon appétit! .
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Nutrition
860Calories
Sodium9% DV220mg
Fat89% DV58g
Protein24% DV12g
Carbs23% DV68g
Fiber24% DV6g
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