Coffee chocolate cake with maltesers

Name: coffee chocolate cake with maltesers
Cook time: 25 min
Total time: 185 min
Yield: 10
Ingredients: 125 g unroasted hazelnuts; 150 g unsalted butter at room temperature; 225 g light brown caster sugar; 4 medium sized egg; 100 ml Full Milk; 2 espresso stick; 200 g self raising flour; 350 ml fresh cream; 350 g dark chocolate 72%; 300 g Maltesers

Coffee chocolate cake with maltes, hazelnuts and whipped cream

Ingredients

Kitchen Stuff

1 high spring form (Ø 18 cm)
1 baking paper
1 food processor

Directions

Preheat the oven to 170 ° C.
Cover the bottom of the spring form with parchment paper and grease the edges.
Grind the hazelnuts finely in the food processor.
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.
Heat the milk until lukewarm.
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.
Check whether the cake is cooked by filling it with a skewer. If this comes out clean, the cake is done.
Remove the spring form and leave to cool for 2 hours on a grid.
Heat the whipped cream against the boil. Cut the chocolate coarsely and put in a bowl with the espresso powder.
Pour the hot cream over it. Leave for 5 minutes and stir until smooth.
Allow to cool to room temperature and then leave to stiffen in the refrigerator for 15 minutes. Stir the ganache regularly.
Cut the cooled cake in 3 layers.
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.
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.
Bon appétit! .