Stuffed Hazelnut Cake - Without Butter and Without Oil

Today, in the experiment bench of My-personaltrainerTv, we find hazelnuts as the main protagonist! And it will be precisely with hazelnuts that today we will make an exquisite dessert. Looking at this type of dried fruit under the magnifying glass, we realize that hazelnuts bring a lot of fat and a lot of calories (well 655 / 100g!); However, on the other hand, we can also find many vitamins, fibers and iron.
So let's try to make the most of the properties of hazelnuts, preparing an exquisite dessert, without adding unnecessary oil or butter: in fact, we will only use the fat "hidden" in the hazelnuts.

Video of the Recipe

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Identity Card of the Recipe

• 254 KCal Calories per serving

• Ingrediants

  For the dough

  • 250 g of hazelnut yogurt or another flavor of yogurt
  • 5 g (1 teaspoon) of unsweetened cocoa
  • 16 g of baking powder
  • 120 g (2 medium) of eggs
  • 160 g of hazelnuts
  • 140 g of white flour of type 00
  • 70 ml of milk
  • 150 g of brown sugar

  For the filling

  • 100 g of chantilly cream
  • 300 g of chocolate custard
  • Optional: to taste of chopped hazelnuts or almonds

  Materials Needed

  • Bowl
  • Manual or electric whisk
  • Hinged pan with a diameter of 24 cm
  • Baking paper
  • Electric blender for hazelnuts
  • Sieve
  • Precision scale
  • Knife or wire for cutting the cake

  Preparation

  1. Reduce the hazelnuts into powder, chopping them finely with an electric blender.
  2. Preheat the oven to 180 ° C.
  3. In a bowl, mix the hazelnut yogurt, eggs and brown sugar with a whisk, until the mixture is smooth and homogeneous.
  4. Slowly combine the sifted flour, the unsweetened cocoa powder and, slowly, the milk.
  5. As a last ingredient, add the baking powder.
  6. Pour the mixture into a hinged pan with a diameter of 24 cm (lined with baking paper), level the dough and bake in a hot oven (180 ° C) for 40-45 minutes.
  7. Remove the pan from the oven and allow to cool completely before filling.

  Please note
  In this video we proposed the hazelnut cake filled with a chocolate custard mixed with Chantilly cream. It is however possible to fill the dessert according to your tastes.

  8. To cut the cake into two perfect discs, we recommend that you first engrave the cake along its entire perimeter, about halfway up. Then, for an impeccable cut, run a thin but strong cotton thread in the path, and cross the two ends.The wire will act as a blade and will give a clean and precise cut to the cake.
  9. Mix the chocolate custard with the Chantilly cream, then fill the base disc of the cake. Cover with the other disc and let it rest in the fridge.
  10. Garnish with chopped hazelnuts and serve.

  Alice's comment - PersonalCooker

  Quick to prepare, this rustic hazelnut cake is delicious for a lion's breakfast! Of course, then with this chocolate custard you will send your taste buds into raptures but in this case: EYE YOUR CALORIES !!

  Nutritional values ​​and Health Comment on the recipe

  The Stuffed Hazelnut Cake - Without Butter and Without Oil - is a dessert that provides a fair amount of fats (even if mainly unsaturated) and carbohydrates; the energy intake is undoubtedly significant, but the cholesterol content is moderate and the dietary fiber content is good. The Stuffed Hazelnut Cake - Without Butter and Without Oil is not recommended in case of low-calorie therapy against overweight. The average portion of Stuffed Hazelnut Cake - Without Butter and Without Oil is about 40-50g (100-125kcal).