Chocolate and hazelnut cake in a food processor
restaurant 4 portions
schedule 03 h 15 min
Cooking details
This recipe has been tested in a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_altBase (15 cm mold)
- task_alt100 g. of oat flakes
- task_alt60 g. of unsalted roasted hazelnuts
- task_alt50 g. of melted coconut oil
- task_alt3 tbsp. agave
- task_altFilling
- task_alt250 ml. coconut milk (canned and very cold)
- task_alt250 g. Greek yogurt
- task_alt80 g. hazelnut cream
- task_alt180 g. 85% chocolate
- task_alt5 tbsp. agave
- task_altCrunchy Topping
- task_alt30 g. of chopped hazelnuts
- task_alt30 g. of oat flakes
- task_alt2 tbsp. agave
- task_alt1 jar of nocilla (optional)
step by step recipe
- Place the mixer in the jar of the Robotmix.
- Add the chocolate and melt it in the food processor at 80ºC at speed 1 for 3 minutes (or until it is just melted).
- Remove from the jar and reserve. Clean the jug and place the blades in the Robotmix jug.
- Mix all the ingredients of the base in the jar of the Robotmix and beat on speed 10 for 1 minute.
- Remove and adjust well in the bottom of our mold and set aside. Clean the jar.
- Add the yogurt and cold coconut milk to the food processor jug. Mix them in the food processor at speed 6 for 3 minutes. Add the hazelnut cream, 5 tablespoons of agave and the melted chocolate and mix on speed 6 for 1 minute.
- Pour the filling over the base and place in the freezer to chill for at least 3 hours.
- Meanwhile, make the topping by placing the oat flakes and chopped hazelnuts in a baking dish and sprinkling the agave on top. Mix with fingers to coat evenly. Bake in the oven at 180ºC for 5-10 minutes, or until the mixture is golden brown.
- Once cooled, slightly heat the buttercream and pour it on top, smoothing it with a spatula. Sprinkle our granola on top and serve cold.
Ingredients
- Store in the refrigerator or freezer.
- Accessories used: blades, mixer.
