Nut Cake with Chocolate Glaze

Ingredients

• 200 g Flour
• 0.5 tsp Baking powder
• 80 g powdered sugar
• 100 g cold butter
• 1 egg yolk
• 150 g dark chocolate (70%)
• 150 g soft butter
• 100 g powdered sugar
• 6 Eggs
• 75 g ground hazelnuts
• 100 g flour
• 75 g sugar
• 125 g dark chocolate (70%)
• 50 ml milk
• 50 g whipping cream (30%)
• 125 g nougat raw mass
• 150 g raspberry jam
• butter (for the pan)
• flour (for dusting)
• dried legumes (for baking)

Instructions

1. 1.

   Sift flour with baking powder onto a work surface, create a well. Distribute powdered sugar and butter in flakes around the edge, place egg yolk in the well. Quickly combine into a smooth dough. Wrap in cling film and chill in refrigerator for at least 30 minutes.

2. 2.

   Preheat oven to 180°C fan. Butter a tart pan.

3. 3.

   Roll out shortcrust dough on floured surface, line the pan and pierce with a fork. Cover with parchment paper and dried legumes, bake about 15 minutes. Remove parchment and legumes.

4. 4.

   For filling chop chocolate coarsely and melt over a double boiler. Whisk butter with powdered sugar until fluffy. Separate eggs. Gradually fold egg yolks and melted chocolate into butter mixture. Beat egg whites to semi‑firm peaks, gradually add sugar while whisking until stiff. Gently fold the meringue into chocolate batter. Fold in hazelnuts and flour.

5. 5.

   Spread raspberry jam over prebaked shortcrust. Spread chocolate batter on top and smooth. Bake in oven for about 50 minutes; cover edges with foil if they darken too much.

6. 6.

   Remove from oven and cool for at least 2 hours. Release cake from pan.

7. 7.

   For garnish chop chocolate, heat with milk, cream and nougat while stirring until warm, then let cool to lukewarm. Coat cake with chocolate mixture, allow to set completely before serving.