Chocolate Hazelnut Cake
Recipe created by Chef Elango
Recipe Ingredients
Ingredient
Weight
What you need:
| Pillsbury™ Celebration Chocolate Sponge | 1 kg |
| Egg | 10 |
| Oil | 50 g |
| Water | 240 g |
| Gel | 10 g |
| Chocolate hazelnut cake | 600 g |
| Pillsbury™ Celebration Chocolate Sponge | 220 g |
| Sugar Syrup | 60 ml |
| Pillsbury™ Ivory Cream | 200 g |
| Hazelnut Paste | 40 g |
| Truffle | 80 g |
Preparation
Method:
- Whip Pillsbury™ ivory cream add truffle until peak is formed & refrigerate for further use.
- Mix hazelnut paste with Pillsbury ivory cream.
- Cut chocolate sponge in 3 equal layers soak each layer with sugar syrup.
- Finish cake with Pillsbury ivory cream.
- Melt truffle cream until glaze consistency.
- Pour truffle over cake & garnish.
- Refrigerate for at least 3 hrs before consuming.
