Chocolate cake with hazelnuts

Hazelnut, Egg white, Erythritol, Citric acid, Cooking salt, Chocolate cream with ricotta

Blend with a blender: 10 min, Whisk with a mixer: 5 min, Mix: 5 min, Knead the dough: 5 min, Bake: 25 min, Let it stand: 30 min, Cooking: 15 min, Chill in the refrigerator: 6 h

Chop hazelnuts (140 g) in a blender until finely crumbed.

Whip egg whites (4 pcs) with erythritol (60 g), citric acid (a pinch), and salt (a pinch) until stiff peaks form.

Gradually fold the ground hazelnuts into the egg white mixture and gently mix.

Divide the batter into two rings with a diameter of 16 cm, wrapping the bottom with foil.

Bake at 170 °C for 25 minutes.

Cool the cakes on a rack until completely cool.

Assemble the cake by adding a thick layer of chocolate cream, the recipe for which is attached below.

Refrigerate for 5–6 hours to set, preferably overnight.