About this Recipe
I used the hazelnut flour which is very thin, but
if you prefer to feel a little crunchy in the mouth, choose the chopped hazelnuts or the chopped toasted hazelnuts.
To create the heart shape of the strawberries
of the decoration, after cutting them into slices, make a small “V” incision in the part of the stalk and remove it.
200g of milk chocolate
150g of wholewheat
50g of hazelnut flour or chopped hazelnuts
200g of sugar
200g of butter
4 medium eggs
4 tablespoons of hazelnut spread cream
1/2 sachet of baking powder
1 basket of strawberries
Melt the chopped chocolate in a water bath and in the meantime mix the flour with the hazelnut flour. Beat the cream butter with the sugar with the electric whisk, add the eggs one by one, continuing to beat, then pour the melted chocolate and finish with the mix of flour and hazelnuts; add the yeast with the yeast.
Check the consistency of the dough: if it is too compact, add a few spoonfuls of milk. Pour the mixture into a heart mold and bake the cake in the oven at 180 ° for
At this point, insert a wooden toothpick in the center
of the dough: if the cake comes out clean, it is ready, otherwise continue cooking for another 15 minutes.
Let the cake cool in the mold, then turn it on a wire
rack and let it cool completely.
Wash the strawberries and cut them into slices. Cut the cake in half horizontally, spread the bottom part with about half of the spreadable cream and two thirds of the strawberries. Close the cake by gently laying the part cut above and cover it all with the remaining spreadable cream.
Finally, decorate with the remaining strawberries by laying them radially on the surface.
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