Pastel de Chocolate y Avellana / Chocolate and hazelnut cake

Published: 07 May 2024
on channel: Bavette-Gastronomia

61,271

2.9k

Tarta de capas, con bizcocho de chocolate y avellana, chocolate cremeux, y ganache batida de chocolate negro.

INGREDIENTES:
Ganache batida de chocolate negro:
110 g Nata con 35% de grasa
110 g Chocolate negro 64%, troceado
220 g Nata con 35% de grasa, fría

Whipped dark chocolate ganache:
110 g Heavy cream
110 g Dark chocolate 64%, chopped
220 g Heavy cream, cold

Bizcocho húmedo de chocolate y avellana:
235 g Huevo enteros (4)
125 g Azúcar granulado
50 g Avellana molida
45 g Harina de todo uso
30 g Cacao en polvo
18 g Maicena
2 g Polvos de hornear
30 g Mantequilla sin sal, derretida

Moist chocolate and hazelnut cake:
235 g Whole eggs (4)
125 g granulated sugar
50 g ground hazelnut
45 g All-purpose flour
30 g Cocoa powder
18 g Cornstarch
2 g Baking powder
30 g Unsalted butter, melted

Chocolate cremeux:
150 g Leche entera
150 g Nata con 35% de grasa
60 g Yemas de huevo (3)
50 g Azúcar granulado
180 g Chocolate 64%, troceado

Chocolate cremeux:
150 g whole milk
150 g Heavy cream
60 g Egg yolks (3)
50 g granulated sugar
180 g Chocolate 64%, chopped

Sígueme en Instagram: @ettorecioccia
Visita mi web: https://www.bavette.es

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