Chocolate and Hazelnut Caravelle Cake

Hey everyone, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Chocolate and Hazelnut Caravelle Cake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chocolate and Hazelnut Caravelle Cake is one of the most well liked of current trending foods in the world. It's enjoyed by millions every day. It is simple, it's fast, it tastes delicious. Chocolate and Hazelnut Caravelle Cake is something which I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Chocolate and Hazelnut Caravelle Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate and Hazelnut Caravelle Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chocolate and Hazelnut Caravelle Cake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chocolate and Hazelnut Caravelle Cake estimated approx 40 mins.

To get started with this recipe, we must prepare a few components. You can cook Chocolate and Hazelnut Caravelle Cake using 16 ingredients and 10 steps. Here is how you cook it.

This is our family tradition celebration cake. I made it yesterday to celebrate our daughters birthday. It can be made simply without the decoration or extravagantly! Which ever way you choose it’s always a delicious treat.

Ingredients and spices that need to be Make ready to make Chocolate and Hazelnut Caravelle Cake:

1. 75 g cool melted butter
2. 6 medium eggs
3. 175 g golden caster sugar
4. 125 g self raising flour
5. 25 g cocoa powder
6. Sugar syrup 100ml water and 100ml sugar, optional splash brandy
7. Coffee Creme au Buerre
8. 6 eggs
9. 75 g caster sugar
10. 175 g softened unsalted butter
11. Coffee essence
12. Chocolate decoration
13. 125 g milk or dark chocolate
14. Milk chocolate Ganache
15. 75 g milk chocolate 33% cocoa solids
16. 75 ml double cream

Steps to make to make Chocolate and Hazelnut Caravelle Cake

1. Whisk the eggs and golden caster sugar over a pan of boiling water until it is pale and creamy and leaves a ribbon.
2. Gently fold in the sifted flour and cocoa powder a little at a time. Add the cool melted butter around the edge and fold in too, keep as much air as possible in the batter.
3. Pour straight into a bakewell lined 9” cake tin and cook at 180c, 40 mins.
4. Cool the cake and slice in half or into three. You can freeze it at this stage if you wish.
5. Dissolve the sugar and water in a pan to make a sugar syrup. Do not let the liquid boil until the sugar is melted (as it will recrystallise) Use a wet pastry brush to melt any crystals back into the syrup. Once the sugar is melted, boil for five mins. Add optional brandy
6. Brush the layers of your sponge with the sugar syrup
7. I filled my cake with a coffee creme au buerre - but you could use whipped cream instead.
8. Pipe creme au buerre (see my recipe) between the layers.
   Nuts or raspberries look good.
   I piped creme au buerre around the top edge of my cake then filled the middle with a milk chocolate ganache. I chopped some nuts and sprinkled them over the ganache before I decorated with the chocolate segments.
9. Decoration
10. Pour melted chocolate into circle the same size as the cake tin. As it begins to set use a sharp knife to cut the segments. Once set use to decorate.

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