Lako

Makes : 4 yield

Timeless Classics
Quick & easy (production)
Good for freezing

This cake revolves around hazelnut and dark chocolate which is an all-time favorite combination. This recipe captures its essence and delivers big on taste!

This cake revolves around hazelnut and dark chocolate which is an all-time favorite combination. This recipe captures its essence and delivers big on taste!

rok trajanja:: 5 Days
Conservation:: Between 16°C - 18°C in an airtight container

Containing: 1 Component

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14.1 oz

Callebaut Nuts - Dark Gianduja - 5kg Block
0.3 oz

CP
6.7 oz

Butter softened
3.5 oz

Grapeseed oil
3.7 oz

sugar
3.5 oz

inverted sugar
9.7 oz

Eggs, whole
3.9 oz

hazelnut flour
1.4 oz

aged rum
7.8 oz

all-purpose flour
0.2 oz

baking powder
Q.S.

Neutral glaze
Q.S.

Hazelnuts
Q.S.

All purpose flour

Separate the Callebaut® Gianduja dark chocolate - 30% hazelnuts into two separate quantities 180 g and 220 g
In a thermomix® or food processor, mix the soft butter and slowly add the sugars.
Add the oil until well incorporated.
Add the first quantity of 180g of the Gianduja dark chocolate that was previously melted.
Slowly and progressively incorporate the eggs until well combined.
Add the hazelnut powder and the rum and mix again.
Sift the flour, cocoa powder, and baking powder together onto parchment paper. Add into the previous preparation and mix again.
In a mixing bowl, mix the flour and the Gianduja dark chocolate Quantity #2 of 220.
Sift them to remove the excess flour.
Pour the first mixture into the bowl with the gianduja cubes and mix well.
Before filling the molds, brush them with soft butter using a pastry brush. Sift some flour on top until the butter is completely covered. Tap the excess flour out.
Pour the mixture into the molds to half full.
Using a scale, check that all the molds contain the same quantity.
Bake at 160°C (320°F) for about 25 minutes.
Once baked, let the cakes cool down for 5 minutes before unmolding them onto a wire rack.
With a pastry brush, coat the cake with a neutral glaze. It will help fix the decorations.
Finally, place the hazelnuts on top to decorate the cake.