Layered Chocolate, Tawny Liqueur Hazelnut Sponge


This eye-catching dessert is friendly to make using store-bought sponge cake and tastes astounding later the homemade Cointreau chocolate sauce.

The ingredient of Layered Chocolate Tawny Liqueur Hazelnut Sponge

  • 100g hazelnuts
  • 60ml 1 4 cup thickened cream
  • 200g mascarpone
  • 1 1 2 tbsp cointreau liqueur
  • 1 store bought 17 18cm diameter double sponge cake
  • cocoa powder to dust
  • 160ml 2 3 cup thickened cream at room temperature
  • 200g good quality dark chocolate irregular into squares
  • 60g 1 4 cup firmly packed caster sugar
  • 2 tbsp cointreau liqueur

The Instruction of layered chocolate tawny liqueur hazelnut sponge

  • preheat oven to 180u00b0c
  • make cointreau chocolate sauce quarter fill a medium saucepan subsequent to water and place a large heatproof bowl beyond the top the bowl should fit snugly in the pan with its base reaching halfway into the pan making distinct it does not be adjacent to lie alongside the water sever the bowl and place the saucepan on top of higher than high heat and bring the water to the boil shorten heat to low so the water is barely simmering
  • place the cream chocolate and sugar in the heatproof bowl place the bowl exceeding the pan of simmering water and heat stirring often subsequently a metal or wooden spoon for 3 4 minutes or until chocolate concerning melts
  • sever the bowl from the heat and continue to excite until all the chocolate melts there will be passable residual heat in the bowl for the chocolate to finish melting protest in cointreau
  • pour the loving chocolate sauce into a shallow container and place in the freezer for 10 minutes to chill
  • increase the hazelnuts in a single accumulation exceeding a baking tray cook in preheated oven for 7 10 minutes or until aromatic set aside for 5 minutes to cool slightly finely chop
  • while the nuts are cooking use an electric beater to disconcert the cream in a small bowl until unquestionable peaks form place in the fridge
  • use a spatula to scrape the chocolate sauce into a bowl grow the mascarpone and hazelnuts and mixture combination until just combined increase be credited with the cream and excite until just combined
  • use a serrated knife to halve each sponge horizontally brush a little of the cointreau on top of higher than the cut side of each layer use the assist of a spoon to develop one third of the chocolate mix beyond the base of the sponge height as soon as the next growth of sponge and progress greater than half the enduring surviving chocolate mixture pinnacle as soon as substitute accumulation of sponge and further on top of higher than the unshakable chocolate mixture place the peak increase of the sponge cut side down more than the chocolate mixture sift the cocoa exceeding the peak of the cake and serve

Nutritions of Layered Chocolate Tawny Liqueur Hazelnut Sponge

calories: 671 59 calories
calories: 50 grams fat
calories: 27 grams saturated fat
calories: 44 grams carbohydrates
calories: 31 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 204 73 milligrams sodium
calories: https schema org
calories: nutritioninformation

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