Chocanut, Chocolate, hazelnut and caramel fondant

My new guilty pleasure: a rich, fudgy chocolate cake with a delicious hazelnut flavor, and best of all, it's flourless, which I've christened Chocanut. This cake is truly excellent, try it soon! The idea came to me after making the delicious Piedmontese hazelnut cake : I thought, why not add a middle layer of caramel or chocolate? I ended up incorporating it into the batter, and the result lived up to my expectations! Ground hazelnuts, whipped egg whites, and a chocolate caramel made like in millionaire's shortbread : absolutely divine! Go ahead and try it, you won't regret it.

Preparation time: 20 minutes

Cooking time 30 minutes

Total time 50 minutes

Cooking method: Cook Expert , Traditional

Difficulty: Intermediate

Servings: 8

Ingredients

For the hazelnut base

250g of roasted hazelnuts
4 large eggs
1 tsp gluten-free yeast or bicarbonate

For the chocolate caramel (version 1, with condensed milk)

120g of butter
120g of brown sugar
400 g sweetened condensed milk (1 can)
4 tablespoons of unsweetened cocoa powder

For the chocolate caramel (Version 2, less sweet)

200 g of sugar
200g - fat liquid cream (or coconut cream if you want it lactose-free)
80g of butter
1 tsp of cornstarch (key to holding the consistency)
1 tablespoon of water
1/4 tsp of salt (for balance)
4 tablespoons of unsweetened cocoa powder

Preparation

1
Preheat the oven to 180°C.
2
Step 1: Hazelnut base
3
If your hazelnuts are not already roasted, put them in the oven for 10 minutes on a baking sheet.
4
Grind the hazelnuts into a powder in your food processor.
5
Mix them with the egg yolks.
6
Whisk the egg whites until stiff peaks form.
7
Gently fold the beaten egg whites into the hazelnut mixture using a wooden or silicone spatula.
8
Step 2: Prepare the chocolate caramel
9
Version 1, with condensed milk: To make the caramel: In a saucepan, melt the butter over low heat. Add the brown sugar, then the sweetened condensed milk, and mix well. Simmer over medium heat, stirring constantly, for about 8-10 minutes, until the mixture thickens and turns golden.
10
Version 2, without condensed milk
Mix the cornstarch with the water and set aside.

Melt the sugar dry in a saucepan (do not stir, just shake).

When it is amber, remove from the heat, add the butter and mix.

Heat the cream and pour it in little by little while stirring (be careful of splashes).

Return to low heat.

Add the diluted cornflour, that's what gives it the smooth texture.

Let it simmer for a few minutes while stirring (it should coat the spoon).

Add the salt, mix.
11
Remove from heat, add the 4 tablespoons of cocoa powder and mix again.
12
Pour the caramel over the hazelnut mixture and mix well.
13
Pour the batter into a mold (I use a 25cm round silicone mold)
14
Place in the oven and bake for 30 minutes.
15
Remove from the oven and let cool.
16
Enjoy!

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