Chocolate Hazlenut Dream

SKU
REC00138
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Full Size Hard Anodised Deep AGA Roasting Tin
Full Size Hard Anodised Deep AGA Roasting Tin
W1966
£49.00
Large Bake-O-Glide Cooking Liner
Large Bake-O-Glide Cooking Liner
W3516
£15.50
AGA Grid Shelf
AGA Grid Shelf
A1282
£33.00
AGA Cold Plain Shelf
AGA Cold Plain Shelf
A1611
£16.00
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Pudding Basin
Pudding Basin
W3034
£7.00

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Serves 10 - possibly!

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Description

For the Cake:

  • 4 oz (110g) plain chocolate
  • 1 oz (25g) salted butter
  • 3 oz (85g) soft brown sugar
  • 3 egg whites
  • 1 oz (25g) cocoa powder
  • 4 oz (110g) chopped hazelnuts
  • 2 tbsp strong black coffee

Middle layer:

  • 4 oz (110g) white chocolate
  • 7 oz tub (200g) mascarpone cheese

Topping:

  • 4 oz (110g) plain chocolate
  • ¼ pint (150ml) double cream

Wrapping:

  • 4 oz (110g) white chocolate

To finish:

  • Small bag Maltesers

Oven: Baking oven, 170°C, 350°F, Gas 4

Prepare in advance: Keeps in the fridge for up to 24 hours

Freeze: Yes

  1. Put the four amounts of chocolate into separate bowls. Add the butter to one of the bowls of dark chocolate and set all four on the back of the Aga to melt.
  2. Set the tub of mascarpone onto the back of the Aga to soften.
  3. Whisk the egg whites until firm, then whisk in the sugar, a little at a time. Add the melted chocolate, cocoa, hazelnuts and coffee and fold together. Pour into the prepared tin.
  4. 2 oven Aga:Set the tin into the large roasting tin and hang it from the 4th runners in the roasting oven. Slide the cold plain shelf onto the 2nd runners above.
  5. 3 and 4 oven Aga:Set the grid shelf on the floor of the baking oven and put the tin onto it.
  6. Bake the cake for about 20 minutes until risen and set. Remove from the oven and allow to cool in the tin.
  7. Mix the soft mascarpone with a bowl of melted white chocolate and pour this over the cooled cake in the tin. Smooth the top and chill until set.
  8. Whip the cream and stir in the second bowlful of melted plain chocolate. Pour this over the cake, smooth the top and once again, chill until set.
  9. Take a piece of Bake-O-Glide or silicone paper long enough to wrap around the outside of the cake. Loosen the spring form tin and slide the cake onto a plate.
  10. This bit is optional by very effective. Spread the final bowlful of melted white chocolate onto the paper and wrap this around the cake. Chill for at least an hour until set, then remove the paper, tip the maltesers onto the top and serve the cake with some fruit to offset all that crea

From Effortless AGA Cooking by Sarah Whittaker.

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Size 5
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