Hazelnut Crunch Cake
Ingredients
Part Acabamento
Part Recheio
Part Montagem
Process
01. Place the hazelnuts on a baking sheet and roast them lightly in the oven.
02. Crush the hazelnuts.
03. Place the Chocolatier ChocoNut without heating in a container.
04. Add the cream, hazelnuts, and mix until smooth.
05. Set aside.
01. Cut the Dark Pão de Ló in half and soak both halves with the syrup.
02. Spread 150 g of the reserved filling on one half of the Dark Pão de Ló.
03. Place the other half of the Dark Pão de Ló on top of the filling.
04. Cover each cake with a layer of 150 g of filling. Set aside.
FINISHING
01. Heat the Chocolatier ChocoNut in a water bath or microwave until obtaining the desired consistency.
02. Add the rice flakes and mix.
03. Cover the cakes with the Chocolatier ChocoNut.
04. Decorate with chocolate arabesques to taste.
Yield
4 Units of 625 g
Equipment
Stove , Spatula , Spoon , Pan , Knife , Brush , Container
Suggested shelf life
96
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 270 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 19 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 5.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.9 | % VD (*) |
| Sódio (mg) | 54 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Hazelnut Crunch Cake
Ingredients
Part Montagem
How to make it
FILLING
01. Place the hazelnuts on a baking sheet and roast them lightly in the oven.
02. Crush the hazelnuts.
03. Place the Chocolatier ChocoNut without heating in a container.
04. Add the cream, hazelnuts, and mix until smooth.
05. Set aside.
01. Cut the Dark Pão de Ló in half and soak both halves with the syrup.
02. Spread 150 g of the reserved filling on one half of the Dark Pão de Ló.
03. Place the other half of the Dark Pão de Ló on top of the filling.
04. Cover each cake with a layer of 150 g of filling. Set aside.
FINISHING
01. Heat the Chocolatier ChocoNut in a water bath or microwave until obtaining the desired consistency.
02. Add the rice flakes and mix.
03. Cover the cakes with the Chocolatier ChocoNut.
04. Decorate with chocolate arabesques to taste.
Tips
Yield
4 Units of 625 g
Equipment
Stove , Spatula , Spoon , Pan , Knife , Brush , Container
Suggested shelf life
96 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 270 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 19 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 5.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.9 | % VD (*) |
| Sódio (mg) | 54 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.