Coffee Cakes with Hazelnut & Chocolate

Cake Layer Overview:

Cake Base:
Pâte Sablée Bases 30 minutes
Crunch:
Hazelnut Praliné 20 minutes
Creamy Elements:
Coffee Ganache with Salted Caramel 15 minutes
Mousse:
Coffee Mousse with Hazelnut 25 minutes Milk Chocolate Whipped Ganache with Coffee 15 minutes
Decoration:
Dark Chocolate Shell 20 minutes

Recipe Details:

Skill Level: Beginner

Flavor: Coffee, Hazelnut, Milk/Dark Chocolate

Categories: Mini Cakes, Seasonal, Simple & Impressive

Yield & Time:

Servings / Yield: 10 servings

Total Active Working Time: 2 hours & 5 minutes
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

These coffee cakes with hazelnut and chocolate are soo good! They’re crunchy, smooth and chewy all at once, and the flavors go perfectly together. I promise you will not regret making these!

Happy baking <3

Day 1

Dark Chocolate Shell:

  • 500 g dark chocolate (I have used 71%)
  1. Temper the chocolate.
  2. Pour the chocolate into a Fashion Eclair Silikomart mold. Fill each cavity of the mold completely and make sure all edges are covered with chocolate.
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