I was thinking how good it would be to make brownies (I wished for a full chocolate flavor), and then in the new issue of Dobar tek Spar magazine I saw a recipe for a chocolate cake and headed to the kitchen. I made some changes – instead of walnuts, I used toasted hazelnuts for the biscuit, I made ganache with gianduja chocolate (to further emphasize the taste of hazelnuts), I put refreshing chantilly cream on top. For a summer touch, I served the cake with softened vanilla ice cream with nuts.


  • 100 g butter

  • 100 g of milk chocolate cut into pieces

  • 20 g of dark chocolate cut into pieces

  • 50 g chocolate powder

  • 3 eggs

  • 60 g of sugar

  • 1 teaspoon vanilla extract

  • 150 g toasted ground hazelnuts

Melt the butter, dark and milk chocolate on a steamer. When melted, remove from heat, stir in chocolate powder and allow to cool. Mix the eggs with the sugar and vanilla until the mixture has doubled. Carefully stir the melted chocolate and hazelnuts into the egg mixture. Pour the mixture into a 20 cm diameter cake tin lined with baking paper and bake for 30 minutes in an oven preheated to 170C. Leave the biscuit in the mold to cool a bit while you prepare the ganache.


Heat the sweet cream until boiling and pour over the chocolate. Let stand for 1 minute, then stir until the chocolate melts. Leave at room temperature until thickened, then pour over the biscuit and place the cake in the fridge for a few hours or overnight until the ganache is completely squeezed.

Chantilly cream

  • 200 ml of sweet cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Mix the sweet cream into the whipped cream with the addition of sugar and vanilla extract. Arrange the cream on the cake and decorate with chocolate shavings.


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