A crunchy biscuit crust and a hazelnut topping create a great contrast of textures for the soft and smooth filling of this makeshift cake.
Silk Cake With Chocolate And Hazelnuts
Makes 1 (9-inch) cake.
Crust:
- 20 chocolate sandwich biscuits filled with cream (about 227 grams)
- ¾ cup (55 grams) coarsely ground toasted hazelnuts
- 2 spoons (12 grams) granulated sugar
- ¼ teaspoon kosher salt
- ¼ cup (57 grams) unsalted butter, melted
Filling:
- ½ cup (100 grams) of granulated sugar
- 4 large eggs (200 grams), room temperature
- 2 spoons (10 grams) Dutch process cocoa powder
- ½ teaspoon (1.5 grams) kosher salt
- 1 table spoon (15 grams) water, room temperature
- 1 teaspoon (4 grams) unflavored gelatin
- 1 12.7 oz (360 gram) jar of Bonne Maman® Hazelnut Chocolate Spread
- 2 spoons (30 grams) hazelnut liqueur
- 1 teaspoon (4 grams) vanilla extract
- 2 spoons (28 grams) unsalted butter, softened
- 1 cup (226 grams) mascarpone*, softened
Gasket:
- 1 cup (240 grams) cold, heavy whipping cream
- ⅓ cup (40 grams) icing sugar
- 1 teaspoon (4 grams) vanilla extract
- Decoration: chopped toasted hazelnuts
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Preheat the oven to 180°C (350°F). Spray a 9-inch cake pan with baking spray with flour.
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For the crust: separate biscuits; scrape and discard the filling. In the work bowl of a food processor, pulse the biscuits until finely ground.
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In a medium bowl, whisk together the cookie crumbs, chopped hazelnuts, granulated sugar, and salt. Stir in the melted butter until combined. Press mixture into bottom and top sides of prepared pan.
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Cook until fragrant, 15 to 20 minutes. Leave to cool completely.
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For the filling: In the heatproof bowl of a stand mixer, whisk together the caster sugar and eggs until frothy. Place the bowl over a small saucepan of boiling water. Cook, stirring constantly, until the sugar melts, the mixture is hot to the touch, and a candy thermometer registers 160°F (71°C), 2 to 4 minutes. Beat in the cocoa and salt.
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Carefully return the bowl to the food processor. Using the whisk attachment, beat on high speed until the mixture has doubled in size and the bottom of the bowl is cool to the touch, 4 to 5 minutes.
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Meanwhile, in a small microwave-safe bowl, place 1 tablespoon (15 grams) water; sprinkle gelatin over water and let sit for 1 minute. Heat the gelatin mixture in 10-second intervals, stirring in between, until it comes to a boil and appears clear (about 30 seconds total). Let cool.
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Reduce the mixer speed to minimum; gradually add the hazelnut chocolate spread, beating until well combined. Add the liqueur and vanilla, beating until well combined. Add the butter, 1 tablespoon (14 grams) at a time, beating until well combined. Add the mascarpone, 1 tablespoon (14 grams) at a time, beating until well combined after each addition. Add the gelatin mixture and beat until well combined. Strain the mixture through a fine mesh strainer into the prepared crust, stirring with a spatula to pass all the mixture through the sieve. Refrigerate, uncovered, until thick, cold, and set, at least 6 hours or up to overnight.
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For the topping: In the bowl of a stand mixer fitted with the whisk attachment, beat the cold cream and confectioners’ sugar on medium-high speed until stiff peaks form; beat in vanilla. Spread on the cake and garnish, if desired, with chopped hazelnuts. Serve immediately. Cover and refrigerate for up to 2 days.
