Ingredients
- 3.5 ounces Tnuva Unsalted Butter, cut into cubes
- 3.5 ounces dark chocolate (at least 60%), chopped
- 2.5 ounces good quality milk chocolate, chopped
- 6 eggs, separated
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1 teaspoon vanilla flavoring
- 5 ounces blanched hazelnuts, roasted and finely ground
- 2 containers YOLO Milk Dessert with Fine Milk Chocolate
- milk chocolate curls, for garnish
Instructions
1. In a small saucepan, melt the butter with the chocolates over very low heat. Whisk until smooth. Remove from heat and cool for 5 minutes. Preheat the oven to 350 F (325 if using the Turbo function). Line a 9.5" springform pan with baking paper and grease the sides.
2. Beat the egg whites until frothy. Gradually add the sugar and continue beating until stiff and shiny.
3. Transfer the chocolate mixture to a bowl, and add salt, egg yolks, milk and vanilla. Fold in a quarter of the beaten egg whites into the mixture, then transfer the whole mixture to the bowl with the rest of the beaten egg whites. Fold in carefully until fully incorporated. Transfer the mixture to the prepared springform pan and bake in the center of the oven for 50 minutes or until a tester comes out clean. Remove the cake from the oven and cool completely. The center of the cake will sink slightly.
4. Run a knife around the edge of the cake to free the springform pan. Transfer cake to a decorative plate. Fill the sunken center with milk chocolate YOLO and decorate with chocolate curls. Cover and chill in the fridge overnight. Best served after the cake has been chilled for several hours.