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Archive for April 15th, 2013

Chocolate Hazelnut Lapis_4266

I still have to work on getting my layers more even.

I knew when I made this cake before that I wanted to try it again with different flavours. I made this version for a dinner we had for our nephew Brian some weeks back. Hazelnut and chocolate are a great combo, think Nutella and I figured it would make a wonderful layer cake!

Chocolate Hazelnut Lapis_4264

I actually got 16 layers out of the batter because I used less per layer.

Hazelnut and Chocolate Spekkoek Lapis Legit with Chocolate Ganache Topping (Thousand-Layer Spice Cake)

Serves 4-6 depending on how thick you slice it

Ingredients:

  • 170 g (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 6 large eggs, separated
  • 2/3 cups all-purpose flour
  • 2 tbsp confectioners’ sugar
  • 1/4 cup hazelnut butter
  • 1 tsp hazelnut essence
  • 1/4 cup sifted unsweetened cocoa powder
  • 1/4 cup chocolate chips
  • 1/4 cup whipping cream
  • 1 tbsp hazelnut butter
  • 1/4 cup whipping cream

Directions:

  1. Preheat the broiler (I have this range with two ovens, this time I used the smaller oven and it still took 2 minutes per layer and did not burn).
  2. Butter the bottom and sides of a 4″ x 6.7″ loaf pan and line with buttered parchment paper. I left enough of the parchment to go past the top of the pan, so I could use it to lift the cake out when it was done.
  3. Weigh your empty bowl, write down the measurement. In this bowl, cream the softened butter, 1/4 cup of sugar, vanilla, and salt. Add the egg yolks one at a time and beat until smooth. Fold the flour into the batter with a rubber spatula.
  4. In a clean bowl with clean beaters, beat the egg whites with the remaining 1/4 cup of sugar until stiff and shiny but not dry. With about 1/3 of the beaten whites, loosen the batter by mixing it in with a wooden spoon. Fold the remaining whites into the loosened batter, being careful not to over-mix.
  5. Weigh your bowl with the cake batter. Subtract this new weight from the old weight so you know how much your batter weighs and divide this weight in half. Put a second bowl on a scale that can tare and zero it out. Pour half the batter into this bowl (you can see exactly when you reach half on the scale).
  6. Into one half of the batter, gently fold in the 1/4 cup hazelnut butter and the essence. Into the other batter, gently fold in the 1/4 cup sifted cocoa powder.
  7. Pre-heat the pan (this makes the batter easier to spread out). Pour 2 tablespoons of the hazelnut batter into the bottom of the pan and spread out evenly.
  8. Bake in a hot broiler for 2 minutes. Watch carefully. Mine is exactly two minutes.
  9. Pour 3 tablespoons of the chocolate batter, spreading it over the first layer to form a thin second layer. Place the pan under the preheated broiler for 2 minutes, or until the layer is firm. Continue until you have exhausted both batters. Emeril noted that the cake typically has between 12 and 15 layers — I ended up with 16, not bad for a second timer!
  10. Allow the cake cool on a wire rack, turn out onto a cutting board and even up the sides by cutting clean new edges.
  11. To make the ganache, heat 1/4 cup of whipping cream until it almost boils. Pour over the chocolate chips and stir until melted. Allow to almost cool and pour over the cooled cake (you can allow it to drip down the sides, I didn’t want to).
  12. To make the hazelnut whipped cream, beat 1/4 cup of whipping cream until stiff, add 1 tbsp hazelnut butter and whip until entirely incorporated and smooth.
  13. Slice thinly and serve at room temperature with a dollop of the hazelnut whipped cream.
Chocolate Hazelnut Lapis_4271

A nice delicate hazelnut flavour in the whipped cream balances the chocolate ganache on the cake.

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