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Ingredients

• caramelized hazelnuts:
• 1 cup sugar
• ¼ cup water
• ½ cup hazelnuts
• Dissolve the sugar in the water in a saucepan over a medium heat, boil without stirring till caramelized (8minutes).Stir in the hazelnuts till all combined and spread on an oiled baking sheet. Leave to cool.
• chocolate Cake:
• 4 ounces (120 grams) unsweetened chocolate, chopped
• 1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)
• 1 cup (240 ml) boiling water
• 2 1/4 cups (315 grams) all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (226 grams) unsalted butter, room temperature
• 2 cups (400 grams) granulated white sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup (240 ml) milk
• For the chocolate filling
• 1 cup heavy cream
• 12 ounces (340 gram) semi–sweet chocolate, diced
• 2 ounces (60 gram) butter, at room temperature
• For the finishing and the glaze
• ¾ cup heavy cream
• 6 ounces (180 gram) semi–sweet chocolate, diced
• 1 tsp clear honey.

Description

As You Can Notice This Is A Hard Work Cake, However You Can Make The Chocolate Cake One Day Ahead As It Will Be Easier In Splitting. The Caramelized Hazelnuts’ Taste Was Unbelievable With The Chocolate Filling And You Can Also Make It One Day Ahead And

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