Crunchy Chocolate Cake
Directions
- 1In a bowl, mix and sift the dry ingredients for the base.
- 2In another bowl, combine the eggs, oil, coffee, water, and yogurt, then mix with a whisk.
- 3While continuing to mix, add the sugar and then the sifted dry ingredients to the liquid mixture.
- 4Once everything is well combined, transfer the batter into an oven dish (25x40 cm).
- 5Bake in a static oven at 170 °C for 35 minutes.
- 6For the crunchy layer, combine egg whites, powdered sugar, flour, and soft butter in a bowl.
- 7Mix with a whisk.
- 8Take a baking sheet lined with baking paper and spread the mixture very thinly using an angled spatula. Use about 3 trays depending on their size for these quantities.
- 9Bake in a fan-assisted oven at 170 °C for 7-8 minutes.
- 10For the ganache, heat the cream in a small saucepan.
- 11Chop the dark and milk chocolate and place them in a bowl.
- 12Pour the hot cream over the chocolate and emulsify.
- 13Once the cake is cooked, poke holes in it with a toothpick and pour the still-warm ganache over it.
- 14Let the cake cool down for 2 hours.
- 15Break the baked wafers for the crunchy layer into pieces.
- 16Place them in a bowl and combine with the hazelnut spread.
- 17Spread the crunchy mixture evenly over the cold cake using an angled spatula.
- 18Let it rest in the fridge for 1 hour.
Ingredients
- 2 eggs
- 200 g sugar
- 80 g seed oil
- 40 ml hot water
- 40 ml liquid coffee
- 150 g Greek yogurt
- 170 g flour 00
- 40 g cocoa
- 10 g baking powder
- 5 g baking soda
- 3 g salt
- 250 ml liquid cream
- 80 g dark chocolate 70%
- 80 g milk chocolate
- 70 g egg whites
- 70 g powdered sugar
- 70 g flour 00
- 70 g butter
- 100 g hazelnut spread
Equipment
bowloven dishbaking sheetwhisksaucepanspatulabaking paper
Tips
- Spread the crunchy mixture really thin on the baking sheet.
- Poke holes in the cooked cake base with a toothpick for better ganache absorption.
- Allow the cake to cool down before adding the final crunchy layer.
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