Chocolate and Hazelnut Feuilletine Cake with Raspberries and raspberry cream
A decadent hazelnut feuilletine cake with a chocolate centre. With raspberry couli and a smooth raspberry cream.
- 110 grams praline paste
- 40 grams milk chocolate buttons
- 100 grams Feuilletine flakes
- 300 g (2 heaped cups) raw hazelnuts
- 225 g (1 ⅛ cups) caster/superfine or granulated sugar
- 3 tbsp water
- 2-3 tsp sunflower (or other neutral-tasting) oil, optional
- ¼-½ tsp salt
- 300 grams 72% cocoa solids of dark chocolate
- 350mls thickened cream
- 3 eggs
- 30 grams glucose
- 100 mls thickened cream
- 150 grams chocolate buttons
- 110 grams caster sugar
- 150 mls water
- 1 punnet fresh raspberries
- 300 ml thickened cream
- 1 punnet fresh raspberries
- Toast the hazelnuts in a dry frying pan or skillet on the stove over medium-high heat for about 5-7 minutes, until their skins start loosening and they get deep brown spots.
- Tip the toasted hazelnuts into a tea towel and use it to rub off their skins.
- Cool the hazelnuts completely and discard the loosened skins. Set aside until needed.
Making the caramel
- Line a baking sheet or tray with a piece of baking/greaseproof paper.
- In a saucepan, combine the sugar and water. Cook over medium-high heat until the sugar has melted and turns a deep amber colour.
- Pour the caramel onto the lined baking sheet/tray in an even, thin layer.
- Allow to cool and harden completely, then cut into smaller shards with a sharp knife.
Making Hazelnut Praline paste
- Add the toasted and de-skinned hazelnuts and the broken-up caramel shards to the bowl of a or .
- Start blending/processing the mixture. Initially, it will form a fine powder. After 5-10 minutes, it will start forming a paste. Make sure to scrape down the sides of the or as needed.
- Blend/process the paste until smooth and pourable. Add the salt and blend/process until evenly distributed.
- Pour the finished hazelnut praline paste into an air-tight container, such as a mason jar, for storage.
- The hazelnut praline paste keeps well in an air-tight container in the fridge for up to about 1 month.
- For the cake , make a Feuilletine base by placing praline paste and chocolate into a heatproof bowl set over a saucepan of simmering water. Once the mixture has melted, stir in the Feuilletine flakes. Transfer mixture to a piece of baking paper and place a second piece of baking paper on top. Roll out to 5mm thick, slide onto a tray and place in freezer for 20 minutes or until firm. Line a large tray with baking paper and arrange chef rings on top. Cut 6cm rounds from the base and place in the bottom of the chef rings. Return to the freezer until needed.
- For the chocolate centre , place chocolate in a heatproof bowl. Add cream to a small saucepan and heat to just below boiling point. Pour cream over chocolate, set aside for 5 minutes before stirring.
- Meanwhile, using an electric handmixer, beat eggs until thickened, then stir into the chocolate mixture until well combined. Evenly divide mixture among chef rings, leaving about 5mm from the top. Return to freezer for 1 hour and transfer to fridge.
- For the top layer , place chocolate into a heatproof bowl. Add glucose and cream to a small saucepan and bring to the boil, pour over chocolate and stir to combine. Pour glaze over the top of each cake and place in the fridge for about 30 minutes or until set.
- For the coulis, bring sugar and water to a boil in a small saucepan. Add raspberries and simmer for 5 minutes.
- Remove from the heat and puree using a stick blender. Strain through a fine sieve and set aside until needed.
- To serve, whip cream to medium peaks and fold through 100 mls of raspberry couli. Remove cakes from fridge j. Using a blowtorch, gently heat sides of chef rings to release cakes. Place cakes onto serving plates, drizzle with raspberry couli, garnish raspberries.