Ingredients
empty hazelnuts : 1/2 cup
unsalted butter : 2 1/2 sticks
digestive biscuits : 1
gold syrup (like Lyle's) : 1/3 cup
salt : 1/4 teaspoon of
semisweet chocolate, chopped : 6 ounces
unsweetened cocoa powder : 3 tablespoons
pure vanilla extract : 1 teaspoon
chocolate-hazelnut spread : 1/3 cup
semisweet chocolate, chopped : 4 ounces
heavy cream : 1/2 cup
gold syrup (like Lyle's) : 1 teaspoon
Mini chocolate chips, decorative
Step1
Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and fry in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then decide.
Step2
Sprinkle butter on the bottom and sides of an 8-inch springform pan; set aside. Place the hazelnuts and cookies in a large bowl. Add the butter, gold syrup and salt to a medium pan over medium heat and cook, stirring, until the butter melts (do not boil). Remove from the heat and add the chocolate, cocoa powder and vanilla until smooth, then whisk the chocolate-hazelnut.
Step3
Pour the chocolate mixture over the cookie mixture and wrap to coat. Transfer to a prepared pan and press down evenly until tightly combined. Place a plastic wrap piece directly on top and refrigerate until set, at least 6 hours or overnight.
Step4
Place the chocolate in a small bowl. Heat a heavy cream and gold syrup in a small pan over medium heat, stirring occasionally, until the syrup melts and the mixture simply swells to the edges. Pour in the chocolate and let stand for 5 minutes, then whisk until smooth. Allow to sit at room temperature until tender but can still be drained, 30 minutes to 1 hour. (It should look like soft pudding.)
Step5
Remove the cake from the refrigerator and let it sit at room temperature, 45 minutes. Remove the springform ring and turn the cake into a cake place or serving plate; remove from the bottom of the pan. Pour about one-third of the cool ganache over the cake and spread gently with a small offset spatula, letting the excess absorb the sides. Repeat with the remaining ganache in the other two layers until the top and sides of the cake are covered. Sprinkle small chocolate chips on the top edges of the cake.
Comments