Hazelnut Coffee Lait

Ingredients

Grams
Base
Tegral Satin Moist Chocolate Hazelnut 450
Water 125
Egg 500
Oil 125
Ground Hazelnut 100
Base total 1300
Coffee Whip Chocolate
Belcolade Lait Selection Drops O3X5/G 200
Cream 400
Coffee Powder 6
Gelatine Mass 24
Coffee Whip Chocolate total 630

Working Method

Base
  • Mix all ingredients at medium speed for 1-2mins.
  • Baked 180°C about 20mins.

Coffee Whip Chocolate
  • Soak water and gelatine for 5mins.
  • Warm cream and coffee powder then add into Belcolade Lait Selection 
  • Keep the chocolate in fridge for 3 hours.
  • Whip the cream until fluffy

Description

Complexity level:  

Tegral Satin Moist Cake Chocolate Hazelnut, a complete chocolate hazelnut cake mix with distinctive and nutty hazelnut taste. 

Belcolade Lait Selection, a Belgian couverture milk chocolate in drops with minimum 24% cocoa content.

Hazelnut Coffee Lait is a layer cake with strong chocolate, coffee and nutty flavours, that make you irresistible for every bite.

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