Indulge in the luxurious blend of creamy mascarpone, rich hazelnut cream, and silky ganache with this "Bueno" cake. Inspired by the beloved chocolate bars, this cake takes you on a delightful journey through textures and flavors. With a crust made from ground cookies and hazelnuts, followed by layers of velvety hazelnut cream filling and topped with a smooth chocolate ganache, this dessert is a masterpiece of taste.
Why You'll Love This:
- Chocolate and Hazelnut Heaven: The combination of chocolate and hazelnuts is a classic that never disappoints, offering a rich and indulgent taste experience.
- No-Bake Wonder: Easy to assemble without any baking required, this cake is perfect for when you want a show-stopping dessert without the hassle.
- Texture Galore: From the crunchy base to the creamy filling and the smooth ganache topping, every bite offers a new sensation.
Perfect Occasion:
This cake is ideal for celebrations, be it birthdays, anniversaries, or just a special treat for chocolate aficionados. It's also great for gatherings, where you want to impress your guests with a decadent dessert that looks as good as it tastes.
Decoration Tips:
- Hazelnut Pieces: Sprinkle roasted hazelnut pieces around the edges or on top of the ganache for added crunch and visual appeal.
- Chocolate Shavings: Use a vegetable peeler to create delicate chocolate shavings as a garnish.
- Edible Gold Leaf: For an extra touch of elegance, apply small pieces of edible gold leaf to the ganache.
- Piping Techniques: Use a star-tipped piping bag to add sophisticated swirls or rosettes of ganache on top.
Crust:
- 300g of ground cookies
- 50g of roasted and ground hazelnuts
- 1 large tablespoon of powdered sugar
- 125g of melted butter
- 100ml of milk
Bueno Cream:
- 500g of mascarpone cheese
- 300g of hazelnut spread
- 200ml of heavy cream
- 2 packets of cream stabilizer (optional)
Ganache:
- 70g of milk chocolate
- 30g of dark chocolate
- 100ml of heavy cream
Preparation:
- For the crust, mix all ingredients and press the mixture into a 22cm diameter mold. Place in the refrigerator.
- To make the bueno cream, briefly whip the mascarpone cheese, then incorporate the hazelnut spread.
- In a separate bowl, whip the heavy cream with the cream stabilizer until stiff. Gently fold this into the mascarpone mixture using a spatula.
- Spread the filling over the crust and refrigerate for at least 3 hours, ideally overnight.
- Once the cake is set, remove it from the mold and prepare the ganache. Chop the chocolate and add it to the heavy cream that has been heated until very hot.
- Allow the ganache to sit for 2 minutes, then stir until smooth.
- Pour the ganache into a piping bag and decorate the cake. Return it to the refrigerator for another hour, then it's ready to be served.
Enjoy!