Chocolate and Hazelnuts Cake

Ingredientes:

450 g milk chocolate, average 35% cocoa
4 eggs
150 g sugar
250 g hazelnuts
250 g butter
250 ml cream
For coverage
200 g chocolate with hazelnuts
Some Lindor chocolates

Delicious cake of various types of chocolate with whole and ground hazelnuts. I used a mixture of chocolates between 30% and 70% cocoa. For the topping, a milk chocolate with hazelnuts and another chocolate at 70% for the border and to finish off some Lindor chocolates also bordering the cake and I used a fresh cream from Normandy at 42% fat.

Instructions to make the Chocolate and Hazelnuts Cake

Heat the cream and the chopped chocolate in a bain-marie
Stir when melted until a homogeneous mixture is left.
Roast the hazelnuts in the oven at 180 degrees for 14 minutes.
Crush the hazelnuts.
Add the hazelnut mixture to the chocolate and stir.
Add the sugar and continue stirring with the wooden spoon.
Separate the whites from the yolks.
When everything is mixed, add the egg yolks and the butter, mixing in the eggs and pieces of butter, stirring constantly until everything is well combined.
Preheat the oven to 180 degrees in fan mode
Mount the egg whites on a snowy spot and carefully add them to the chocolate mass.
Line a baking tin with baking paper, pour in all the mixture and bake for 25 minutes in the bottom of the oven only, prick to see if it is done.
For the topping, heat the chocolate with hazelnuts in a bain-marie.
Once the cake is out of the oven, pour the chocolate with hazelnuts over it.
For this cake I added another chocolate, this time black for the outer part of the cake and Lindor chocolates sliced in half.

Tips:

Be careful when heating up the bain-marie that no water gets into the chocolate mixture.
The butter should be at room temperature so that it can be bound to the chocolate mixture well.