Chef

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Cake:
10 ounces All-purpose flour
3 ounces Cocoa powder, alkalized
12 1/2 ounces Unsalted butter
18 ounces Granulated sugar
14 Egg yolks
3 ounces Hazelnuts, toasted and ground
14 Egg whites
Assembly:
18 ounces Apricot jam
Tart Glaze (Apricot Variation) as needed
Chocolate Glaze, as needed
Yield: 2 Cakes
1. Grease two 9-inch (22-centimeter) springform pans lightly with butter and line with parchment paper.

2. Sift the flour and cocoa powder together twice. Set aside.

3. Cream the butter and 7 ounces (210 grams) of the sugar together until light and fluffy. Gradually add the egg yolks and beat well.

4. Fold in the sifted flour and cocoa and the hazelnuts by hand.

5. Whip the egg whites to soft peaks, then gradually add the remaining sugar and continue whipping until stiff, glossy peaks form.

6. Lighten the batter with approximately one-quarter of the egg whites, then fold in the remaining whites.

7. Pour the batter into the prepared pans and bake at 350°F (180°C) until the cakes are set, approximately 35 to 45 minutes.

8. Cool the cakes for 5 minutes before removing from the pans.

9. Cool completely, then cut each cake horizontally into three layers. Spread apricot jam on each layer and restack them, creating two three-layer cakes.

10. Heat the apricot glaze until spreadable. Pour it over the top and sides of each cake.

11. Allow the apricot glaze to cool completely, and then pour the Chocolate Glaze over the top and sides of each cake to create a smooth, glossy coating.

12. Yield: 2 Cakes, 9 In.



Notes: Method: Creaming
 
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