by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand7.8 ounces 70% cocoa chocolate (Valrhona or similar) Ask a question about this ingredient
5.5 ounces butter cut up in small pieces at room temperature Ask a question about this ingredient
1 1/2 cup fine sugar Ask a question about this ingredient
2 tablespoons confectioner’s sugar for egg whites Ask a question about this ingredient
7.5 ounces ground toasted skinned hazelnuts Ask a question about this ingredient
1/4 cup all purpose flour Ask a question about this ingredient
1/4 cup potato starch Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
6 eggs at room temperature Ask a question about this ingredient
2 tablespoons Instant coffee Ask a question about this ingredient
4 egg yolks Ask a question about this ingredient
1 cup single cream Ask a question about this ingredient
1 cup strong espresso coffee Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/3 cup all purpose flour sifted twice Ask a question about this ingredient
3/4 cups whipping cream Ask a question about this ingredient
Make the custard first: Make the espresso. In a pan, bring the single cream and the espresso to a boil.
Ask a question about this stepBeat the egg yolks and the sugar until pale. Add the sifted flour and incorporate well.
Ask a question about this stepPour the milk and espresso in a stream over the yolks, sugar and flour mixture and continue beating until well incorporated. Scrape the bottom and the sides, mix well. Return to the pan and cook over low heat, stirring continuously for 3 to 5 minutes. Cool to room temperature.
Ask a question about this stepWhip the cream and add to the cold custard. Cover with plastic film and chill.
Ask a question about this stepCake: Pre-heat the oven to 350º F with rack in the middle position.
Ask a question about this stepButter a rectangular baking tray. Cut a piece of parchment paper the size of the bottom of the tray and adhere it to the butter. Butter and flour the parchment paper and sides of the tray.
Ask a question about this stepToast the skinned hazelnuts until golden brown, cool them completely and process them finely.
Ask a question about this stepCut the chocolate in pieces and melt in a pan over a bain-marie. Remove the pan and put it on a cold surface to lower the temperature of the chocolate.
Ask a question about this stepOpen the vanilla bean and scrape out the seeds.
Ask a question about this stepIn a stand mixer fitted with the paddle attachment, beat the soft butter with the sugar and vanilla until pale and fluffy.
Ask a question about this stepAdd the 6 egg yolks, one at a time, and the cooled melted chocolate beating well.
Ask a question about this stepSift the flour, potato starch and the salt together and fold it in the above mixture. Add the ground hazelnut.
Ask a question about this stepWhisk the egg whites and half way through add the 2 tablespoons of confectioner’s sugar and continue beating to hard peaks. Fold the egg whites in 3 parts in the cake mixture, very gently.
Ask a question about this stepPour the cake mixture in the baking tray and smoothen the top so it bakes evenly. Bake for 25 to 30 minutes or until golden brown.
Ask a question about this stepCool for 5 minutes in the pan and then invert on a wire rack and peel the parchment paper. Allow to cool completely before cutting.
Ask a question about this stepWhen completely cold, use a serrated knife to cut in rectangles or whatever shape you prefer.
Ask a question about this stepAssembling the cake: Cut rectangles all the same size, and then cut them in the middle horizontally so you have thin layers of cake. Use 3 layers per serving. Start with a cake layer, Cappuccino custard, cake layer, cappuccino custard, cake layer and finish with Cappuccino custard. Dust some cocoa powder around the plate and garnish with roasted hazelnuts.
Ask a question about this stepHi Toran, I'm so sorry for the missing step. The butter is beaten with the sugar at the beginning.
I have corrected the recipe and all the steps.
Which other recipe did you find that has a missing element, so that I can correct it?
Many thanks and sorry once again.
Happy Easter!
Thank you.
Mmmm, I love this flavor combination. And those 3 hazlenuts on top are just too cute!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
This is the second recipe I've found on your site this morning that is missing a rather important element. In this case it is the butter. It's listed in the ingredients, but, unless my eyes are failing in my geriatricity, there are no instructions on what is to be done with it. I did a browned butter and used it to melt the chocolate. Is it supposed to be melted with the chocolate?