If you want something different from the chocolate, vanilla or coffee eclair or choux, maybe try these chocolate raspberry profiteroles. You can choose to make choux or eclairs.
I will maybe never do the perfect shape choux or eclairs. For one reason, this is not a goal of mine. Somehow I like some irregularities here in the shapes. It has something like “home” about it and leaves space for the imagination to work out which shape choux I am going to pick! Here the shapes are quite irregular, I had a little extra choux dough which I topped a few pieces with.
The cream inside these chocolate and raspberry profiteroles is not milk-based, but berry juice-based. The whipped cream makes it lighter than a full custard.
It is a bit of work, but well worth it!
Ingredients:
For the choux pastry, use the recipe I have on this page HERE. If you have a Thermomix, feel free to use the recipe given with it, it works very well. I strongly recommend you read the tips on the page linked here. If the dough is too liquid, the choux will be flat and not dry well.
You don’t necessarily need to glaze the choux before baking (those in the photos didn’t get glazed).
For 18 good size choux, or here 22 (medium +)
4 eggs
150 g of plain flour
75 g of butter
250 mL of water
1/2 tsp of table salt
For the cream
In this cream, we use the raspberry coulis we are about to make instead of milk for the custard. Once the custard is done, we need to cool it down before mixing into it the chocolate whipped cream.
1.5 full eggs (the 1/2 came from the leftover one from the profiteroles) or 2 egg yolks
300 g of frozen raspberries
30 g of cornflour
50 g of white sugar
100 g of dark chocolate
1 tablespoon of dutch cocoa
200 mL of liquid or thickened cream
To decorate
75 g of dark chocolate (couverture if available)
a few fresh or frozen raspberries (optional)
Method
The choux
First, we need to get the choux in the oven. Follow the recipe referred to above (HERE as well). Remember to check your choux are well dry before removing them from the oven. If not sure take one out of the oven and push it open to check if it is dry inside.
The cream
Place the raspberry with a couple of spoons of water in a saucepan and stew until all unfrozen. Use either a small blender or a mashing tool to puree. Using a mesh strainer over a clean bowl, recover all the coulis you can. Discard the seeds.
In a large bowl, mix the egg and sugar until pale, add then the cornflour and make sure there aren’t any lumps. In a saucepan, place the raspberry coulis and the custard mix. Cook over medium-high heat until thick (make sure not to burn) then transfer to a bowl. You will know when it is ready to transfer as the mix will have significantly thicken. Make sure not to boil. Now, if you have time ahead of you, place the custard in the fridge, else in the freezer. it needs to be cold to add to it the chocolate – whipped cream.
Melt the chocolate with a splash of milk. Make sure it is all smooth, if necessary add another splash of milk. Add the cocoa powder using a small sieve to avoid the lumps. Whip the cream, once whipped, add the chocolate to it, mix until just combined. Do not worry if not perfect. Keep cold until the raspberry custard has cooled done to room temperature at least. Mix the custard and chocolate whipped cream together.
The profiterole
Now you can finish preparing your chocolate and raspberry profiteroles. Using a piping bag and a round nozzle fill the choux. I don’t do a hole underneath (else it gets messy when you eat the choux) but a place on top which may have less resistance to the push of the nozzle. That spot will be covered by the icing/topping.
For the topping of the chocolate and raspberry profiteroles, melt (overture if you have) chocolate over a bain-marie. Once the chocolate is melted, dip the top of each choux in it and place it back on the board. Add a fresh (or frozen) full raspberry on top.
The profiteroles will keep at room temperature for a few hours. Place in the fridge overnight.
This ruby red rhubarb and berries crumble is rich in taste. I find it comforting but not in the sense of heavy food. The colour of it is amazing, you can’t wait to put your spoon into it!
Here I have access to red rhubarb, you can do it with green rhubarb, the colour will be a bit different. You can choose not to do a crumble and just keep the compote to have as-is with a biscuit or at breakfast.
Ruby red rhubarb and berries crumble, the fruit compote has boiled over the crumble. The yellow colour of the crumble is due to the use of besan four.
Ingredients:
For the red ruby rhubarb and berries compote:
500 g of rhubarb (1 bunch)
300 g of mixed frozen berries
150 g of white sugar
200 ml of red wine
For the crumble top:
75 g of very soft butter (or 1/2 melted butter)
150 g of flour. You can use gluten-free flour. In the photo, I have used besan flour (chickpea flour)
75 g of caster sugar
75 g of walnut, crushed in your hand
25 g of pistachios
Method:
Peel the rhubarb and wash the stalls. Tip: peeling rhubarb consists in cutting the leaf off, then the bottom bit (the thick end). With the bottom bit will come some of the rhubarb skin in the form of a long string of “skin”. Pull till it comes off.
Cut the rhubarb in 1-2 cm long pieces. Place in a large saucepan with the redberries, the sugar and the red wine.
Cook with a lid on high heat until it reaches a boil then reduce the heat to medium to get a simmer and cook until the rhubarb is tender (about 20 minutes).
You can choose to leave the compote as it is or blend it partially (or fully). I like to blend it a little bit with a blending stick. Keep on the stove a little longer if you wish to reduce the juices further.
Now for the crumble: mix together the very soft butter, flour, sugar, walnuts and pistachios. Rub between your hands until you get a sandy to gravelly texture.
You are now ready to put together the crumble. Preheat the oven to 180°C. Use an oven-proof dish and pour in it 4-5 cm thick of the red ruby rhubarb and berries compote. Cover with the crumble mix
Cook for half an hour or until the topping of the crumble has reached a brown colour. The liquid may come over the crumble, that’s fine.
Cool a little before serving. You can also serve this at room temperature.
A salted caramel chocolate ice-cream is one of my favourite ice-creams! The ice-cream is based on a chocolate custard. In itself, that base makes a wonderful chocolate ice-cream. There would be different ways to introduce the salted caramel into the chocolate ice-cream. This version allows for a liquid caramel which can just be poured into the chocolate custard.
This salted caramel chocolate ice-cream is both strong in chocolate flavour and salted caramel flavour. If you are after a milder chocolate taste, omit the cocoa. If you are after a light salted caramel, only use one teaspoon of salt.
Ingredients:
500 mL of full cream milk
6 egg yolks
100 g of sugar
150 g of dark cooking chocolate (70%)
1 tablespoon of dutch cocoa
300 cl of cream
good quality vanilla extract
For the salted caramel:
120 g of sugar
50 g of butter and 2 tablespoons of cream (a splash of cream)
2 level teaspoons of salt
Method:
To make the salted caramel (read this whole section before you start)
Place the sugar in a thick bottom saucepan and heat up. Have the butter and cream handy near you.
When the sugar starts to melt and brown, shake the pan to ensure all of the sugar melts homogeneously. The more you cook a caramel the bitter and less sugary it becomes. Here we are after a golden brown colour, which comes rather quickly.
As soon as you have reached the desired colour, add the butter and cream and mix with a whisk away from the fire. The caramel has now stabilised. If the butter is not fully melted you can place the saucepan a few seconds over the hot plate.
Add the salt and mix well.
To make the chocolate custard, the body of the ice-cream
Heat the milk, chocolate, cocoa, vanilla and sugar in a saucepan. Stir from time to time to ensure the chocolate doesn’t burn at the bottom and all ingredients are well dissolved.
Place the egg yolks in a large bowl and give them a good mix.
As soon as the milk mixture is about to boil, remove from the heat and pour a little of it over the eggs while mixing. Then pour the rest, mix and return to the hot saucepan. There may be enough heat in the pan for your custard to thicken and coat the back of a spoon straight away. If not, place on low heat and keep mixing slowly until the custard is done. This is the trickiest part, do not overdo it or it will become grainy.
Add the salted caramel and mix well.
Place the custard in a container with a lid, allow to cool at room temperature for an hour, then in the fridge overnight. Note that if it tastes a little too salty or sweet: you still have the cream to add the next day.
Churning
Before churning the next day, add in the cream.
Place in the ice-cream machine and churn for about 45 minutes or until ready.
Transfer to a box and freeze. You can choose to add some shaved chocolate to the ice cream at this stage.
This is a very simple recipe for cookies and cream ice-cream. Mix and freeze! It is very important all your ingredients be cold to start with if you want to churn it on the day. If you have time, mix the ingredients (see recipe) and churn it the next day. I didn’t invent this cookies and cream ice-cream recipe, it comes from “Chew Out Loud“, here adapted for metric measures.
Note that I use an ice cream machine for making my ice-cream.
Makes about a one litre container.
Ingredients
250 ml (1 cup) whole milk
150 g (3/4 cup) of caster sugar
500 mL of thickened cream (2 cups)
2 tsp pure vanilla extract
1 cup coarsely chopped Oreos
Note: this is quite sweet, you can reduce the sugar to 100 or 120g if you prefer it a little less sweet (I wouldn’tgo lower)
Method:
In a large bowl combine together with a whisk, the milk, the cream, the vanilla and the sugar. Mexi well. Check the vanilla level for taste, adding a little bit if desired.
If you have been using cold dairy ingredients, you can churn it straight away, else, allow it to cool down overnight in the fridge and churn the following day.
Once churned (use your machine instruction), roughly cut the Oreos into small pieces (5 mm to 1 cm) and while transferring to the ice-cream container, mix the Oreos through. Make sure to keep a few of the broken cookies for the top!
This roasted almond and chocolate slice is very easy to make and quick. The difference from the more frequent almond cake base is the amazing aroma that comes from having toasted carefully the almond meal!
You will need a 20 x 20 cm slice tin or brownie tin for this slice.
Ingredients:
180 g of caster sugar
4 large eggs (that means from a box of 12 eggs weighting 700 g min)
200 g of almond meal
A few drops of good vanilla extract
100 g of melted butter (I use salted butter, the choice is yours)
Chocolate top: 150 g of dark chocolate and 70 g of butter
Method:
Heat up the oven to 170°C.
Place the almond meal in a large thick based frypan on medium to high heat (no need for anything else!). While constantly moving the almond meal around slowly with a wooden spoon or wooden spatula, allow it to toast to a nice golden brown. Remove from the heat when you reach the colour and immediately transfer to a bowl (else the almond meal will further darken). Careful, this is hot.
In a food mixer with the whisk (or by hand with a wide whisk!), whisk together sugar and eggs until light and fluffy like a mousse.
Add the vanilla extract.
Slow down the speed of the mixer if using one. Add the melted butter. Then add the roasted almond meal once it has cooled down.
Line the tray with baking paper (use a bit of butter to help it stick well on the sides). Pour the bottom mix into the slice tin.
Bake until light brown (you can insert a skewer to check or simply press the top of the base with the tip of your fingers, it will slightly spring back). Remove from the oven. Leave in the tray.
Melt the chocolate and 70 g of butter. Once melted, mix until smooth, then pour over the base and use a spatula to spread across the base.
Leave to cool until set. If you are short of time, place the tray in the freezer for 20 minutes.
Cut into slices. The slices keep well for a few days in an air-tight container. Do not refrigerate.
This is the recipe of a simple strawberry tarte. While simple, it is still excellent. A more complex recipe may have a small sponge layer and a vanilla thick custard layer over the pastry base or an almond vanilla custard. All options if you want to add flavours. Note that cake shops would often have a sponge layer to absorb the juices as they prepare more in advance than you do at home (else you would have a soggy pastry).
This version for a simple strawberry tarte is always a success, is light, perfect for a summer day. This is the recipe I mostly make. The quality of the strawberries is important. You can choose to use full strawberries or cut them in half, especially of they are big.
Preparation – 1 hour maximum.
Ingredients:
250 g of plain flour
1250 g of soft butter
125 g of white sugar
one large egg
Strawberries, a couple of punnets (sometimes 3)
Method:
Prepare a sweet shortcrust pastry by mixing all ingredients together and making a ball. Don’t overwork it. If very friable, add a few drops of water. Allow resting for 1/2 hour, or up to a couple of days in the fridge.
Place it in the tin by either rolling the dought or by pushing it into the tart tin with your fingers.
Make dots with a fork on the bottom, this will prevent the formation of bubbles.
Cook on 170 °C until lightly golden.
Cut the bottom of the strawberry removing all unripe parts. You can use full strawberries or you can cut them in half.
Place the strawberries on top of the pastry (part cut facing the pastry) and brush them with red currant or apricot jam slightly warmed up and diluted with a few drops of water (to make it runnier).
This dessert is better done on the day, that said, you can do the bottom sweet shortcrust pastry earlier. Do not place it in the fridge.
Zabaglione mousse with its autumn pear or as I wanted to name it Mousse sabayon a la poire d’automne. More simply it is a beautiful poached pear in a pear mousse.
There are three ways the pear flavours and autumn tones come in: the colours are the yellow and brown of the autumn season, the pear is poached in an orange and spice syrup, the same syrup is then used in the zabaglione mousse.
For the poached pear in autumn syrup, click HERE to the recipe.
Serves 4 or 5 . The recipe here ends up making 5 mousse servings, so either add a pear to the recipe of the poached pear if there are five or you will just fill one ramequin for an extra serve the next day.
Poached pears you will need for this recipe, you will also need its cooking syrup.
300 mL of the poached pear syrup, strained through a sieve.
4 egg yolks
50 g caster sugar
1 portion of cognac (optional)
1.5 gelatine leaf titanium strength (5 g)
300 mL of cream, whipped.
Rosemary to serve
Method:
Place 3 cm of water in a saucepan and bring to the boil, once boiling, allow to simmer.
Put the gelative leave in a bowl of cold water.
In a large metal bowl, place together the syrup, egg yolks, caster sugar, cognac. Give it a good mix.
Place the bowl over the simering water. From that time you need to whisk until the mix at least doubles in volume, becomes clear and becomes very foamy. It will also thicken. This takes about five minutes.
Remove from the heat. Drain the gelatine and add it to the zabaglione, mix well. Allow to cool for a few minutes while you sort out your serving dishes, then fold through the whipped cream.
Distribute between five ramequins or bowls. Place the pears in the middle of each dish. Refrigerate for at least 4 hours. Add a few leaves of rosemary before serving.
This poached pears in autumn syrup recipe aims at a not too sweet cooked pear with subtle earthy flavours. To be eaten with a dry biscuit, or a crumble of roasted chestnuts or a cream such as creme anglaise or a sabayon.
A sabayon is more known in Australia as a zabaglione.
There are many ways with poached pears. None can be wrong, pears are so versatile! If you are after stronger flavours you can use white wine or red wine as a basis to your syrup. Here the syrup is based on orange juice.
Ingredients:
For poached pear in autumn syrup, think what may be available easily. It is peak citrus season, the beginning of colder days where fresh ginger is a must have stapple against the eventual cold, rosemary is abundant (that can be said all year round really for rosemary) and summer fruits season with stronger flavours are over.
4 beurre bosc pears, firm
juice of 6 oranges
juice of half a lemon
1 string of rosemary
140 g of white sugar
about 3 cm³ of fresh ginger cut in thing slices
250 mL of water (1 cup)
1 cinamon roll
2 pinches of grated nutmeg
Method:
Assemble all the ingredients in a saucepan and slowly heat up.
In the meanwhile, peel the pears without cutting them. With the pointy end of the knife you are using remove the core coring through the bottom of the pear. At the same time, ensure the bottom is flat so the pear can stand vertical, if not, trim slightly.
Place the pears in the syrup (you may have to put the pears on their sides), bring to a simmer and cook for about 20 minutes. Remove from the heat and allow to cool down in the saucepan.
When ready to serve, remove the pear and place them on a plate to allow them to drain. Pass the syrup through a sieve and retain separately.
Tip: the syrup can keep more than a week in the fridge if you dont use it readily. Use the syrup in a drink such as spiced hot wine, or a flavoured tea, or to make a semolina cake or as a basis for zabaglione.
Churros, what a treat! If only I had come across a churros recipe before, we would have adopted this staple a long time ago in our home.
In Australia, you can find churros at some specialised cafe. It will cost you an arm and a leg. My advice: make them home, it is really simple and super cheap! Churros originate somewhere in the Iberian Peninsula (Spain & Portugal). They were brought in every port around the world by the Spanish.
Churros are made from a dough made over the stove consisting essentially of water, butter, egg and flour. The making bears strong similarity to choux pastry, however requires less elbow oil! Churros dough is then put in a piping bag with a star tip at the bottom. A good squeeze and hop it goes in the oil for cooking!
You can use a deep fry pan if you do not have an oil deep fryer. I got mine, which is quite small, some years ago from Aldi. It is fine for a small family.
This recipe is adapted from Cooking Classy, a US food blogger.
Makes the quantity on the photo, about 15.
Ingredients:
250 mL of water (1cup)
55 g of unsalted butter,diced into small cubes (tip: if you only have salted butter, this is fine, just omit the salt)
1tbsp of white sugar
1/4tsp of salt
150 g of plain flour (1 cup)
1large egg
1/2tspvanilla extract
You will also need:
A star shape piping tip, piping bag and coupler Note: you can do without the coupler if using a plastic disposable bag, you may have to reset your bag a few times. The dough is quite stiff and under the pushing pressure the bag tends to pop out or break. I now use the coupler.
Vegetable oil,for frying (I use sunflower oil, it is more suited for high temperature)
Icing sugar (about 50 g)
1/4 tsp of cinnamon powder
60 g of dark chocolate to be melted with 2 tbsp of milk and 15 g of butter
Method:
Place the butter, salt, sugar and water in a saucepan and bring to the boil. Stir in the vanilla extract.
Remove from the heat and add the flour all at once . You should use a wooden spoon here. Mix until a tough dough is formed. Allow to cool down for 5 minutes or so (to avoid the egg cooking directly when adding it).
Add the egg and mix well with a wooden soon until fully absorbed.
Heat up your deep fryer or vegetable oil in a thick bottom based deep frypan or saucepan. Tip: If not using a fryer, you will know the oil is ready if you insert a drop of dough in it and it starts sizzling around it.
Place your dough in a piping bag. Start piping over the workbench and transferring to the oil or piping straight in the oil (whichever you feel safe doing) length of dough 10 cm long or so. Some will bend naturally when falling over the previous ones. You will certainly need two to three batches of frying to avoid the pieces stuck on each others.
When the right colour is obtained remove from the oil and drain on paper towels.
Mix the icing sugar and cinnamon together, either use a small mesh colander to dust over the churros or toss the whole in a large bowl.
I have a smile while writing the name of this recipe, the name may indicate there is some cream while in reality there is none. This is a creme anglaise to which chocolate is added and allowed to rest in the fridge for a few hours or overnight. The proportion of eggs is quite high making sure the cream will set.
6 ramequins (mine are 170 mL when full to the top, 130 mL here to the rib)
6 egg yolks (large eggs)
50 g of caster sugar
1/2 L of full milk
250 g of dark chocolate 70% cocoa
50 g of good quality milk chocolate
Method:
Cut the chocolate with a large knife into small chunks.
Whisk the egg yolks and sugar until light and fluffy but not so much it becomes too airy
Heat up the milk and por it over the egg and sugar mix while whisking, mix well and return to the saucepan on medium heat until the back of a spoon is slightly covered with the cream. Don’t be tempted to go over that stage, your eggs will cook and scramble. Never allow the cream to boil.
Pour the cream over the chocolate and mix until all the chocolate is melted and the mix is silky.
Place all the ramequins in a roasting pan. Fill each of them then cover with cling wrap and place in the fridge for at least four hours overnight.
The Tarte Tatin is traditionally an apple tarte which fruits are precooked and coasted with caramel. It cooks head down, that is with the pastry on top like for a pie, and the tarte is then flipped onto a serving plate displaying then thick layer of fruits generously caramelised over a crusty pastry. Yum!
The tin you use does not need to be too wide. Note that this dessert is quite nutritious (plenty butter and sugar).
I wrote a post on THE TIP which makes this recipe a foolproof success! I didn’t make it up, only tumbled over it one happy day. The secret is in the way the fruits are cooked, instead of cooking them in a fry-pan, they cook in a volume of water with sugar, vanilla and butter. Don’t discard that beautiful butter sauce, you can use it for a semolina cake or just plain semolina or any other creative idea.
Note: you can choose to use a shortcrust pastry (not sweet) or here I have chosen puff pastry.
This is a pear tarte Tatin
Serves 8 people.
Ingredients:
150 g of caster sugar for the caramel
300 g of sugar for the fruits cooking
300 g of unsalted butter
300 ml of water
1 vanilla bean, beans scrapped and placed in the water with the remaining bean.
6 to 8 large apples
1 quantity of puff pastry
Apple jelly or apricot jam to brush the top for a nice finish (I did not do it on the tartes displayed here)
Method:
Quarter (half only if using pears), peel and core your fruits.
Heat up the oven to 170°C
Place the fruits, water, butter, sugar (300 g) and vanilla in a saucepans and bring to a small boil. Cook until the fruits are just tender through (use a skewer to check).
The tin you will use is important. It should be non stick and fully closed (at the bottom) i.e. a springform baking tin is not your best option here. An aluminium tin is the best here.
In a thick bottom saucepan, place the rest of the sugar and heat up. When the sugar starts to dissolve and colour, do not be tempted to mix with a spoon, however you can shake the saucepan to distribute the sugar evenly. When your caramel is of a brown (do not go too dark), pour into the tin and making sure your hands are protected from the heat (use tea towels to handle the tin), turn the tin to distribute the caramel on the bottom and lower half of the sides.
While the apples are cooking, you can roll the puff pastry out (unless you have some pre-rolled one) to 3 to 4 mm thickness.
When the fruits are ready, allow them to cool down. This is only to avoid burning your fingertips though, so if you are in a hurry, skip this.
Place the fruits quite close to each other over the caramel their outer face pointing partially up (see the photo of the tarte, this should make sense).
Bake for 30 minutes or until the pastry on top is well golden.
Allow to cool in the tin to warm before turning over. You can then brush some apple jelly or apricot jam (dilute it with a bit of hot water before).
Serve warm with a dollop of creme fraiche or some whipped cream.
This is simply divine! This recipe of hazelnut chocolate GF torte is from Nadine Ingram, the owner of the Flour and Stone bakery in Woolloomooloo. As the title suggests it is gluten free . The cake is quite filling and will feed a little crowd! This recipe has been published before, but if you like it, there is a book coming at the end of 2018 I was told by Nadine herself.
It is important that you use good quality chocolate. See the tips given all along the recipe, they will help a lot.
For 10-12 people. You will need a 22 cm diameter round cake tin (springform for easy removal if available to you).
I took this photo at a local festival where I sold a few cakes, baguettes and ceramics of my production
Ingredients:
For the torte:
250 g of good quality dark chocolate minimum 60% cocoa solid (if in Australia, the only choice is the Nestle 70% Plaistowe from supermarkets)
200 g of full hazelnuts
50 g of hazelnut meal (you can use almond meal as a substitute, I use hazelnut meal in my cake)
225 unsalted butter, soft
200 g of caster sugar
6 eggs (referring here to eggs of 60-70 g size each)
For the chocolate ganache and topping:
150 g of good quality dark chocolate minimum 60% cocoa solid, roughly chopped
150 mL of pure cream (or sour cream)
60 g toasted hazelnut, skins removed (use the same method than described below to obtain those)
Tip: if using couverture chocolate for the ganache, only use a 55% cocoa content, there is high risk of seizure with a 70% couverture chocolate. NB: chocolate like Nestle Plaistowe are compound chocolates and will not size.
Method:
For the cake
To roast the hazelnuts, place them in a tin and in the oven at 160°C for 20 minutes. THen place in a clean tea towel and rub until all skins have fallen off. Set aside.
Line a 22 cm tin base and sides with baking paper.
Using a food processor, place the chocolate in the food processor and process until as fine as possible. You should get little pieces of about 3-5 mm.
Do the same with the roasted hazelnuts (only those for the cake).
Combine the chopped chocolate and hazelnuts with the hazelnut meal.
Using an electric mixer with the paddle attachment, cream the butter and 2/3 of the sugar on medium speed for about 3 minutes. Continue to beat and add the egg yolks one at the time.
Now add the hazelnut-chocolate mix on low speed and mix for a minute to combine. Transfer the mix in a large bowl.Tip: Use an oversized bowl, it will make mixing the egg whites much easier here.
Beat the egg whites to snow (either clean AND dry very well your previous food bowl or use another one). Only beat until soft ribbon form, then add still beating the rest of the sugar. The meringue should be thick and glossy, however not than thick that is becomes solid, it should still be fluid. You should be able to fold it around with a spatula.
Using a large spatula, fold the meringue through the hazelnut starting with 1/4 of the quantity first, then adding the rest in 2 or 3 parts. Each time, don’t overdo it. This is important or the batter may separate (the hazelnuts are quite oily). It is fine if there are some white meringue streaks as they will be mixed up with the next insertion. The last time needs to be fully mixed.Tip: the first part of the meringue you insert will be more “mixed” than “folded” through as the mix is quite dense to start with. Use the width of the large bowl to spread the meringue over the mix before folding the mix on itself.
Pour the batter in the prepared tin. Tap the tin a couple of time on the kitchen bench to remove any potential air bubbles. Bake for one hour or until the centre of the cake is stable when pressed with your fingertip (i.e. no longer wobbly).
Remove from the oven, allow to cool down in the tin. When ready to dress, unmold gently and place directly on the serving dish (top up).
For the ganache
Prepare the ganache by cutting the ganache chocolate in small pieces. Place in a larger bowl. Bring the cream to a boil. As soon as it is boiling, pour over the chocolate and cover (with a plate for example). Allow to melt on its own for a few minutes and stir to homogeneise.
The ganache should be thick paste-like consistency. Using a small spatula, spread roughly over the cake and put the remaining roasted full hazelnuts on top.
Do not place this cake in the fridge (except if it is really hot and the ganache is melting, generally cakes become hard and much less tasty when put in the fridge). This cake keeps well for a couple of days.
