Chocolate and hazelnut cream cake
There's so much you can do with cakes. This recipe yields a very dense and moist chocolaty cake - a bit like a brownie - and can be kept in the store for a few days.
Recipe
Chocolate and hazelnut cream cake
| ingredients | preparation |
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Melt the chocolate (45°C). Mix with Creme dell'Artigiano. Withdraw the mass from the heat. |
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Add. |
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Beat the egg whites until 2/3 stiff and carefully fold in the batter. Add to the mass. Weigh 350g per cakemould. |
Finishing and presentation
To conserve the cake well, you can glaze it with Nocciola and decorate with the crushed hazelnuts. |