Sponge chocolate cake with caramelized hazelnuts
14 servings
120 minutes
The biscuit chocolate cake with caramelized hazelnuts is a true embodiment of European pastry art. Its base is a delicate and airy chocolate biscuit soaked in a fragrant mixture of cognac and sugar, giving the dessert a deep, rich flavor. The cream made from condensed milk and butter provides a sweet velvety texture, while the caramelized hazelnuts add a pleasant crunch and subtle notes of caramel. This cake is not just a dessert — it is a true gastronomic delight suitable for special occasions and celebrations. Its flavor pairs well with a cup of aromatic coffee or a glass of strong dessert wine, and the combination of soft biscuit, rich chocolate cream, and crunchy nuts makes it unforgettable. It will be the center of attention on any table, attracting with its appearance and evoking delight from the very first bite.
1
First, we make the layers. In a deep bowl, beat 6 eggs until white (about 3 to 6 minutes). Add a cup of sugar and beat for 3-4 minutes. Then add a cup of flour while continuing to beat. Once all the flour is mixed in, add cocoa (2-2.5 heaping tablespoons). I usually add cocoa by eye, determining the amount by the shade of the batter; if it's quite light, I add more.
- Chicken egg: 6 pieces
- Sugar: 1200 g
- Wheat flour: 320 g
- Cocoa: 7 g
2
Line the mold or pan with parchment paper greased with vegetable oil, or you can do without paper (whichever is more convenient), pour in the batter and place it in a slightly preheated oven.
3
Bake the cake layer until ready (until a toothpick inserted into the layer comes out dry) and then make the second layer similarly to the first.
4
Let's prepare cream No. 1 for the cake filling. Whip 180 g of butter (that's one pack for me) in a bowl for about 2 minutes. Add one can of condensed milk and whip until you get a uniform white cream. Be sure to taste the cream - if it's too buttery, add a bit more condensed milk; if not enough, add more butter. Continue until it's perfect. At the end, add 2, 3, or even 4 tablespoons (level) of cocoa and whip again. Cocoa can also be added to taste; some may prefer a more chocolatey flavor while others less.
- Butter: 400 g
- Condensed milk: 2 jars
- Cocoa: 7 g
5
Let's prepare cream No. 2 for decorating the outside of the cake. In a small bowl, mix one tablespoon of butter, one tablespoon of condensed milk, and one and a half to two tablespoons of powdered sugar by hand.
- Butter: 400 g
- Condensed milk: 2 jars
- Powdered sugar: 200 g
6
The point that should ideally be first, but I always get to it in the middle of making the cake. Tip: if you're making it in summer, definitely prepare and cool it in advance; if in winter, you can do it in the middle of the process like I do. In a pot, mix one cup of sugar, one cup of cognac, and two cups of water; heat until boiling while stirring constantly. As soon as it boils, remove it immediately and take it to cool. Pay close attention and do not boil the mixture!
- Sugar: 1200 g
- Cognac: 200 g
7
We place the first layer on the stand, poke it with a knife, and moisten it. We add cream #1 generously. We spread it evenly over the surface of the layer. We place the second layer on this prepared 'base' and moisten it. We coat the sides of the cake with cream #1. (ideally #2, but I was in a hurry and had almost no time for the second cream)
8
In a thick-bottomed pot, heat sugar (about one cup), and as soon as it melts, add a little water, about half a cup. (Be careful - caramel splatters!) Don't forget to stir the mixture constantly. Once the caramel is ready (a nice light golden hue), add the nuts and mix them well with the caramel.
- Sugar: 1200 g
- Roasted hazelnuts: 150 g
9
Place the nuts on a large flat plate or board and let them cool for about 20 minutes.
10
While the nuts cool down, we cover the top of the cake with cream No. 2.
11
Carefully, one by one, we place the nuts on top of the cake.
12
Leave to soak in a cold place (freezer, balcony, etc.). After about an hour, the cake can be eaten if time is tight. Ideally, the cake should sit overnight.