Cocoa and Hazelnut Cake

Is a delicious and inviting dessert dessert proposal; a classic base that sees a rich and full-bodied filling made with a cream, the Mousseline cream a traditional French preparation. Similar in the preparation to custard, it sees among the ingredients the addition of butter at the end of preparation when it is cold. It is then whipped with an electric whisk acquiring a silky consistency, so velvety perfect for decorations and for filling desserts, cream puffs, or the Paris Brest a classic dessert composed of a choux pastry dough, a dessert that was born in a pastry chef Louris Durand in 1891 on the occasion of the commemoration of the Paris-Brest-Paris bicycle race. Ingredients 7 eggs at room temperature 200 grams of granulated sugar 150 grams of butter 80 grams of bitter cocoa 180 grams of 00 white flour 50 grams of starch a pinch of salt 1 sachet of baking powder of 16 grams 100 grams of chopped hazelnuts Ingredients for the Mousseline cream 500 ml of milk 3 eggs only yolks 160 grams of granulated sugar 3 level tablespoons of cornstarch the seeds of a vanilla bean 200 grams of butter You will also need chopped hazelnuts raspberries Recipe First of all, prepare the cream and cut the butter left at room temperature into small pieces; Put the 500 ml of milk in a saucepan together with the seeds of the vanilla pod, bring to the heat and heat until it starts to boil, then turn off the heat. Put the egg yolks in the planetary mixer and whip them together with the granulated sugar, work them until you get a swollen and creamy mixture to which we add the cornstarch and milk in a trickle; Transfer everything to a saucepan and bring to the heat to thicken. With a kitchen thermometer check the temperature must not exceed 90 degrees, turn off the heat and let it cool. Then cover with cling film and once cold, add the butter at room temperature, work with an electric whisk until you get a homogeneous, smooth mixture. Before using it, put it in the refrigerator for at least 4 hours. Prepare the cake and separate the 7 yolks from the egg whites and whip the latter until stiff with a pinch of salt. In the planetary mixer we put the egg yolks and start whipping them, add the granulated sugar 200 grams and work to obtain a swollen, frothy mixture with a straw yellow color. Add the melted and cold butter to the mixture. Prepare the powders, add the flour, 180 grams, 50 grams of starch, 80 grams of unsweetened cocoa, the sachet of baking powder, the hazelnut powder, 100 grams and a pinch of salt. Add them to the egg mixture, a little at a time. and add the whipped egg whites. Butter and flour a cake pan with a rectangular hinge and bake at 180 degrees for 1 hour. Once cooked and cold, cut it in half, fill it with the cream and decorate it with the remaining cream, decorate with chopped hazelnuts and raspberries. Our Cocoa and Hazelnut Cake with Mousseline Cream is ready to be served.