Hazelnut Heart Cake

Name: Hazelnut Heart Cake
Ingredients: 12 1/2 tbsp butter (1 1/2 sticks); 2 tsp vanilla extract; 3/4 cup granulated sugar; 3 None eggs; 2 cups all purpose flour; 3 tsp baking powder; 2 1/3 cups ground hazelnuts; 4-5 tbsp skim milk; 9 oz chocolate-coated hazelnuts, 8 halved and reserved for decoration, remainder finely chopped; 2 cup heavy whipping cream; 1 oz each, milk and dark chocolate; 9 None red gummy hearts

12 ingredients

5 steps

Ingredients

12 1/2 tbsp butter (1 1/2 sticks)
2 tsp vanilla extract
3/4 cup granulated sugar
3 None eggs
2 cups all purpose flour
3 tsp baking powder
2 1/3 cups ground hazelnuts
4-5 tbsp skim milk
9 oz chocolate-coated hazelnuts, 8 halved and reserved for decoration, remainder finely chopped
2 cup heavy whipping cream
1 oz each, milk and dark chocolate
9 None red gummy hearts

Directions

1

Preheat the oven to 325°C. Line the bottom of a 10 inch springform pan with parchment paper and grease the rim.
2

Beat the butter, 1 tsp vanilla extract, 2/3 cup sugar and a pinch of salt with the whisk of a mixer until fluffy. Beat in the eggs one at a time. Mix together the flour, baking powder and 1 cup ground hazelnuts and beat in gradually, alternating with the milk, until incorporated and the batter is smooth. Fold in the chopped hazelnut chocolates.
3

Fill the springform pan with batter and smooth out the top. Bake for 45-50 mins, until a toothpick comes out clean. Turn out of the pan and allow to cool on a wire rack.
4

Cut the cake in half by inserting a long knife into the center and rotating horizontally the cake around it. Whip the cream to stiff peaks, gradually adding 1 tsp vanilla extract and 2 1/3 tsp sugar. Fold in remaining 1 1/3 cups ground hazelnuts. Spread half over the bottom of the cake, press the second layer of the cake gently on top and spread the remaining cream on top.
5

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spoon into a small freezer bag and cut off a corner (or use a pastry bag). Pipe a chocolate heart over the top of the cake and decorate with gummy hearts and the reserved hazelnut chocolates.