Today I propose a cocoa and hazelnut cake, with a touch of coffee and white chocolate coating and roasted almonds. A combination, a priori, irresistible, Right? I like a lot of mixed biscuits with nuts, give it a crunch and a very nice combination of flavors. In this case, hazelnuts in large numbers leading, and almonds to a lesser, blend seamlessly with the two chocolates, more light coffee taste .. The result is great! Hope you enjoy it as the Us. As you will see, it is a big cake, for a 12-14 rations, but you can always do half as much in the ingredients, changing the cooking time 40- 50 minutes, a igual temperatura. And I tell you the recipe..

Elaboration

  1. Engrasamos a mold of high corona, and then flouring.
  2. In a bowl, we beat the Butter, will be at room temperature, and brown sugar.
  3. In a bowl sift apart the flour and cocoa powder.
  4. After beating the eggs Seapa, we incorporate, one by one, to the butter cream, adding 1 tablespoon of the flour and cocoa mixture with the last three eggs.
  5. We add to the mix before the rest of the flour, hazelnuts and coffee, and stir with a wooden spoon until all ingredients are well integrated.
  6. We spent the dough to the prepared pan and bake the, in a preheated oven at 180 º C, about 60-70 minutes, or until when pierced with a needle comes out clean.
  7. Once out of the oven, the bizcoco let stand in pan a few minutes and, then, I stripped and put on a wire rack to cool completely.
  8. Coverage prepare. This water bath warmed chocolate with the oil and, melted after the first, mix with a spoon. We left a little tune, very little, otherwise you will harden again and, with the help of a spoon, it spread over the cake. Then toasted sliced ​​almonds and spread over the surface. And…

The cake is ready to taste !! although, if you leave it sit a few hours, the better: body will take, the texture will be more consistent and enjoyable, and more intense flavors. See you soon!

Encar