Chocolate Profiterole Cake Recipe 25

CHOCOLATE PROFITEROLE CAKE RECIPE - (2/5)

CHOCOLATE PROFITEROLE CAKE Recipe - (2/5) image

Provided by ctozzi

Number Of Ingredients 20

Ingredients

For the cake:
2 whole eggs, plus 3 egg yolks
1/3 cup sugar
salt
2/3 cup flour
1/2 cup ground blanched almonds
1 tablespoon cocoa powder
butter for greasing
For the profiteroles:
4 tablespoons butter
salt
1 cup flour
3 eggs
For the filling and garnish:
5 ounces baking chocolate, chopped
8 tablespoons chocolate-hazelnut spread
2 cups heavy cream, divided
1 cup sugar
toasted hazelnuts for garnish
cocoa powder for dusting

Steps:

Preheat the oven to 375°. Prepare the cake: In a bowl. combine the whole eggs, yolks, sugar and a pinch of salt, and beat with a hand mixer. Fold in the flour, ground almonds and I tablespoon of cocoa powder, and transfer to a pastry bag. Line a large buttered baking sheet with parchment paper, and pipe the batter on it, starting from the center and moving outward to make two 9-inch spirals. Bake in the oven for about 12 minutes. Remove from the oven, and set aside to cool. Reduce the oven temperature to 350°. Prepare the profiteroles: Bring I cup of water to a boil with the butter and a pinch of salt. Add the flour, and stir until a homogeneous batter forms. Remove from the heat, and set aside to cool. Mix the eggs into the batter, and transfer to a pastry bag. Pipe about 40 walnut-sized dollops of the batter onto rubber mats or baking sheets lined with parchment paper. Bake in the oven for about 20 minutes, or until puffy and golden. Prepare the filling: In a double boiler combine the baking chocolate and the chocolate-hazelnut spread with I cup of the heavy cream. Cook, stirring, until smooth. Refrigerate to chill, and then beat until a mousse-like consistency. Assemble the cake: Place one of the cake layers on a serving platter. Pipe half of chocolate mousse in spirals on the surface. Place the other cake layer on top, an pipe the remaining half of the chocolate mousse on top. In a chilled bowl, whip the remaining heavy cream until stiff peaks form. PIace in a pastry bag with a thin tip, and pipe into the profiteroles. Set aside. In a skillet over medium-high heat, c the sugar until caramelized. Arrange the profiteroles around the cake, and drizzle the caramel around. Garnish with the hazelnuts, and dust with cocoa powder.

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