Panama Cake
This exquisite hazelnut and chocolate cake is a delightful blend of rich flavors and nutty goodness. The layers of moist hazelnut cake are generously filled and frosted with a luscious chocolate cream that adds a decadent touch to every bite. Crowned with crunchy roasted almonds or hazelnuts, this cake is a true celebration of nutty indulgence fused with the richness of dark chocolate.
— Constant Cookbook
Ingredients
- CAKE
- 150g caster sugar
- 90g good quality dark chocolate
- 150g whole hazelnut kernels
- 8 large eggs
- FILLING & ICING
- 150g caster sugar
- 60g good quality dark chocolate
- 150g unsalted butter
- 4 large egg yolks.
- DECORATION
- 100g chopped blanched almonds or whole, skinned hazelnut kernels.
Instructions
- Grate the chocolate, then the hazelnut kernels. I use a rotary microplane grater.
- Split the eggs into yolks and egg whites, taking care not to leave any egg yolk in the egg whites.
- Line two 20cm baking tins with baking parchment.
- Preheat the oven to 160C / fan 140 / gas 3
- Beat the egg whites until very stiff.
- Then beat the yolks and sugar together before gently mixing them together, avoiding breaking down the egg white foam as much as possible using a metal spoon.
- Add the grated hazelnuts and chocolate with the metal spoon.
- Bake for around 1 hour and leave to cool completely.
- Put the chopped almonds (or whole hazelnuts) in a small pan with a lid and roast over the hob until nicely browned. Leave to cool.
- Melt the chocolate either using a bain-marie, or carefully in a microwave.
- Beat together the softened butter, sugar and egg yolks and then incorporate the chocolate. The mix is ready when light and fluffy.
- Place one cake onto a cake base, then cover with a third of the icing mixture.
- Place the other on top, and use the rest of the icing to cover the top and sides.
- Once fully covered, cover the top with the roasted nuts.
Yield
Serves 10
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