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Chocolate Hazelnut Cake with Gianduja Crunch
BUTTER AND BRIOCHE23Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup hazelnut meal
- 1 3/4 cups caster sugar (granulated)
- 2 1/4 cups plain flour (all-purpose)
- 3/4 cup Dutch-processed cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 2 large eggs (at room temperature)
- 1 cup whole milk (at room temperature)
- 1/2 cup butter (melted)
- 1/4 cup Kahlua
- 1 1/2 tsp. vanilla extract
- 3/4 cup boiling water
- 1/2 cup hazelnuts (toasted and coarsely chopped)
- 2 oz. chocolate (Gianduja, or milk chocolate)
- 2 Tbsp. unsalted butter
- 1/2 cup Nutella
- 2 1/2 cups rice (puffs)
- 10 oz. chocolate (Gianduja, or other high-quality milk chocolate, such as Lindt or Godiva, finely chopped)
- 6 oz. dark chocolate (bittersweet, less than 61%, finely chopped)
- 1 1/2 Tbsp. light corn syrup
- 1 1/2 cups heavy cream
- 1 cup unsalted butter (2 sticks, 8 oz. or 226 g chilled, cut into cubes)
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