Chocolate cake with nutella
Delicious cake for those who love chocolate and hazelnut praline. With rich chocolate cake with brown and fluffy Swiss buttercream can be delivered as is or coated with sugar paste! From radicio.com.
Preparation time: 40 minutes and the time for cooling
| Cooking: 55 minutes
| Total time: 1 hour 35 minutes and the time for cooling
Recipe for: 12 servings
Nutrition information per 1 portion
Calories: Calories | Fat: g.
Materials for the cake recipe:
Flour:
315 g. (For every use)
Cocoa:
90 g.
Baikin powder:
2 1/2 teaspoons
Soda:
3/4 teaspoon
Salt:
1 teaspoon
Sunflower:
150 ml
Ζάχαρη :
400 g.
Vanilla:
2 teaspoons extract or 4 capsules vanillin
Eggs:
2 large and extra 1 yolk
Milk:
360 ml
Hot, possibility Coffee:
240 ml (filter or espresso)
Ingredients for the buttercream:
Egg whites egg:
150 ml (by 5 large eggs about)
Ζάχαρη :
250 g.
Butter:
450 g. (at room temperature)
Vanilla:
1 teaspoon extract
Hazelnut praline:
3/4 cup
Directions:
For the cake:
1. Preheat oven to 175 degrees. Layer with a greaseproof paper pan 25CH35 cm. about (or equivalent capacity round).
2. Sift together the flour, Cocoa, Baking, baking soda and salt. Keep it aside.
3. Put in the mixer bowl sugar and sunflower oil and beat on medium-high speed 2 minutes. Add the eggs and the yolk (and continue beating) and vanilla.
4. Reduce the mixer speed and slowly add 1/3 of flour. Then add half the milk, the other 1/3 of flour, the remaining milk and finally the remaining flour. Add with constant flow of coffee. When you add all, upload speed to medium-high and knock homogeneous mixture (not strike for more than 20 seconds).
5. Pour the dough in the pan that prepare and cook in the preheated oven for 45 - 50 minutes (Check with a knife whether baked).
7. Remove from the oven and leave on rack 15 minutes to drop the temperature of somewhat. Then remove from the pan and let cool completely.
For the buttercream:
1. Put into a fireproof dish egg whites with sugar. The hit bit with wire and then put over a pan with simmering water (bain marie). Beat then with the wire, until the temperature reaches 65 degrees. Download the pan from the heat and pour the egg mixture into the mixer bowl.
2. Beat with the component of the meringue to moderate - possible speed 8 - 9 minutes (bowl mixer will no longer feel hot to the touch). Remove the part of the meringue and put simple beater.
3. Shake the mixture at low speed, adding piece - piece of butter and vanilla end. When incorporated all the butter, upload speed in medium - possible and to strike 3 minutes. Stop hitting.
For synarmologisi:
1. Cut with knife, around the cake to flatten. Cut and the surface to become flat. Cut horizontally in half and place one piece on platter. Down the cake you put around, wax paper strips (to leave the platter clean when we cover the cake with buttercream)
2. You get from the buttercream 1/3 , add Praline. Stir gently to mix. Then spread on the cake you have on platter. On top put prosoi with the second piece of cake.
3. The rest cover buttercream cake around and above. Layer with a spatula as best you can. Remove ladocharta. If you want to serve as is or cover it with sugar paste.
Prepared in 17 June 2016
by
Jun17
