Nocciolata Chocolate Cake with Berries
Rated 5.0 stars by 1 users
Author:
Servings
8-10
Delight in this effortlessly crafted late summer cake. Featuring "sugar bread" bases layered with indulgent hazelnut-chocolate cream and fresh, vibrant berries.
Ingredients
- 4 eggs
-
1 ¼ cups (150 grams) sugar
- 1 teaspoon vanilla extract
- Pinch of licorice powder (optional)
-
½ cup (60 grams) all-purpose flour
-
2/3 cup (80 grams) potato flour
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- 1 jar of Nocciolata hazelnut-chocolate spread
-
2 cups (½ liter) cold heavy cream
-
A few handfuls fresh fruit, such as blackberries or blueberries
- Sprinkle of licorice powder (optional)
- Icing or cocoa powder for dusting (optional)
- 1 springform pan
Directions
Preheat oven to 390°F (200°C).
In a bowl, beat egg whites with sugar, vanilla extract, and optional licorice powder until frothy.
Sift together all-purpose flour, potato flour, baking powder, and cocoa powder. Gently fold into the egg mixture.
Pour batter into a greased springform pan. Bake for 20-30 minutes in the middle of the oven until the cake is set and golden brown.
Test doneness by inserting a wooden skewer into the center; if it comes out clean, it's done.
Allow the cake to cool completely, then carefully slice it into two equal layers.
While the cake cools, whip the Nocciolata cream. Whip together Nocciolata spread and cold heavy cream until soft peaks form.
Place one cake layer on a serving plate. Spread half of the whipped cream over it, then add a layer of fresh berries.
Top with the second cake layer and gently press down. Spread the remaining whipped cream and berries over the top.
Garnish with a sprinkle of powdered sugar, cocoa, or licorice powder, and decorate with blackberry branches and leaves if desired.
Chill the cake until ready to serve. Cut a piece of baking paper to fit under the cake for easy cleanup.
