Your Most Amazing Chocolate Cake Recipe (No 1)

Instructions

Line your loaf pan with plastic wrap. Set aside.

Making the cake:

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, hazelnuts, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Be sure to blend or mix until there are no clumps.

Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Again, please be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool completely. (for about 2 to 3 hours)

Making CHOCOLATE FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined. Set aside until you prepare gelatin powder and heavy cream.

HOW TO PREPARE GELATIN POWDER?

It is super easy.

Add gelatin powder into small sauce pan. Then add cold water to it.

Soak gelatin for about 5 minutes.

After that heat the gelatin over low heat until it is dissolved.

Pour over the chocolate mixture.

In a medium size bowl mix heavy cream until soft peaks form.
Pour into chocolate and gelatin mixture.

Mix until all ingredients are combined and happy together.

When your cake is cooled you are ready to transfer into prepared loaf pan.

You will need to measure if you are using different size of the pan.

I used the following:

For the bottom cake: 8 1/2 inches by 7 1/2 inches

Top piece of the cake is 7 1/2 inches by 3 1/2 inches.

Now take your cool cake and cut into 2 pieces following the correct measurements. (check above)

Then take your bigger pieces (8 1/2 inches by 7 1/2 inches) and place inside of loaf pan. Set aside.

Pour the chocolate filling into it. Transfer to the fridge until you make the chestnut filling.

MAKING CHESTNUT FILLING

Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.

In a separate bowl mix heavy cream.

Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.

Your last step is to add gelatin. (SEE NOTE BELOW HOW TO PREPARE IT)

Mix until all ingredients are incorporated.

GELATIN POWDER

Add the gelatin powder into a small sauce pan.

Then add cold water. Soak the mixture for about 5 minutes.

After that heat the gelatin over low heat until it is dissolved. (over very low heat, until the gelatin is smooth. DON'T boil the gelatin)

Remove your cake from the fridge and cover with raspberry jam.

Top the chestnut filling over the raspberry jam. (you will have left overs when it comes to chestnut filling)

Close your cake with your second top cake or 7.5 inches by 3.5 inches.

Cover everything with plastic wrap and leave in the freezer for at least 9 hours or overnight.
Next Day

Free cake from the loaf pan.

Cut into desired pieces.

Decorate with melted chocolate.

Enjoy and share.