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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I wanted to give a crunchy taste to the usual rich chocolate cake. Although, hot caramel was somehow difficult in shaping, but the final result was really Great…I only needed a little bird to complete the perfect look for an Easter Dessert! Read more !! Ingredients:
1 23cm chocolate butter cake |
chocolate butter cream filling |
1 cup butter, softened |
3/4 cup powder sugar |
5 oz plain chocolate, melted |
chocolate ganache filling |
16 oz plain chocolate, chopped |
1 3/4 cup heavy cream |
1/4 cup butter |
1/3 cup hazelnuts, chopped |
caramel bird nest |
1 cup granulated sugar |
2 tbsp water |
Directions:
1. Split the chocolate cake into three layers and set aside.
2. In a large bowl, beat the butter and powder sugar together until fluffy and then add the melted chocolate and beat again. Set aside
3. Heat the heavy cream until simmering in a heavy sauce pan over low heat and pour over the chopped chocolate. Stir until chocolate melts, add the butter and stir again. Set aside to cool and thickens stirring it occasionally.
4. Set the first chocolate cake layer over your work surface. Top with 2 tbsp of the butter cream mixture, spread with a spatula. Carefully add 2 tbsp of the Chocolate ganache , spread carefully and sprinkle half of the chopped hazelnuts. Repeat the process with the second layer and third layer and the sides too. Chill
5. For 2 -3 hours.
6. Measure the rounded side of the cake with a parchment stripe and make two marks making them your guide for the caramel stripes.
7. In a heavy saucepan, melt the sugar with the water over a low heat until sugar turns to deep brown color.
8. Remove from heat , dip a brush inside the pan and drizzle caramel sauce over the space between the two marks working quickly. Leave to set. Meanwhile and before the caramel sauce gets dry, dip the brush again in the saucepan , and make sure to set your hand 1 feet over the cake To make a thin stripes and drizzle over the top of the cake. Gather the set stripes on the parchment and use on the sides of the cake pressing lightly. Chill!!!
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