Preparation
How to prepare the chocolate cake with Bontosa hazelnut cream كريمة البندق
For the base of the cake
To prepare the chocolate cake with Bontosa hazelnut cream كريمة البندق, coarsely chop the dark chocolate and melt it in a bain-marie or in the microwave. Once melted, add the previously heated liquid cream, stir and let it cool.
In the meantime, place the softened butter at room temperature, and start working with an electric mixer it into a cream. Add the granulated sugar and when it is incorporated, add the brown sugar.
At this point, add the eggs to the dough one at a time, after add in the mixture of cream and melted chocolate. In a bowl sift together the cocoa, flour, and baking powder.
Gradually incorporate the powders with a spoon. The dough must be homogeneous and creamy, grease and flour in a cake mold of 26 cm in diameter, and pour the dough inside, leveling it with a spatula to distribute it evenly. Bake the cake in a preheated static oven at 180 ° for 50 minutes (160 ° for 40 minutes in a convection oven). If the cake tends to darken too much, after half an hour of cooking you can cover it with aluminum foil and continue cooking for the remaining time. Once cooked, take it out of the oven and let it cool, then turn it gently on a wire rack. When the cake is cold, cut it in half.
Filling cake
Place the base of the cake on a serving dish and fill with the Bontosa hazelnut cream كريمة البندق, then close with the other half of the cake.
Your chocolate cake with Bontosa hazelnut cream كريمة البندق is ready to be enjoyed!