Name: Ultimate Chocolate and Hazelnut Birthday Cake
Yield: Serves 6–8
Cuisine: Australia
Ingredients: 4 vegg yolks, at room temperature; 100 ml (3½ fl oz) thickened (whipping) cream; 150 g (5½ oz) icing (confectioners’) sugar; 40 g (1½ oz) plain (all-purpose) flour; 5 gold-strength gelatine leaves (10 g/¼ oz), soaked and drained; 30 g (1 oz) caster (superfine) sugar; 4 egg whites, at room temperature; 1 tablespoon liquid glucose; apricot or rasberry jam (if you’d like to make your own); white chocolate shavings to garnish; 550 ml (18½ fl oz) thickened (whipping) cream; 125 g (4½ oz) unsalted butter, softened; 4 eggs, at room temperature; 180 g (6½ oz) caster (superfine) sugar; 60 g (2 oz) Dutch (unsweetened) cocoa powder; 375 ml (12½ fl oz/1½ cups) thickened (whipping) cream; 150 g (5½ oz) caster (superfine) sugar; 160 g (5½ oz) ground hazelnuts; pinch of salt; 350 g (12½ oz) milk chocolate, roughly chopped; finely grated zest of 1 orange; 340 g (12 oz) dark chocolate, roughly chopped; 80 g (2¾ oz) Dutch (unsweetened) cocoa powder; 40 g (1½ oz/⅓ cup) cornflour (cornstarch)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Chocolate and hazelnut sponge
Orange syrup
Milk chocolate cream
Dark chocolate cream
Dark chocolate glaze

This is a cake that will be remembered for years to come – hopefully it will become your family’s favourite birthday cake. It delivers in both taste and presentation. After glazing you can finish the cake as you please. I’ve kept the exterior simple but you can go n

Ingredients

Method

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Ingredients

Method

Part of