Nothing is more autumnal than nuts and chocolate to me, and red leaves (finally a season with colours matching my hair!). I really love autumn, maybe also because it’s my birthday season and I am still a child at heart.
I designed this cake because I wanted something a bit complex to deal with but also neat looking so I could have fun with decorations.
The cake is a hazelnut and chocolate cake, with a tunnel of hazelnut ganache inside, topped with home made blueberry jam and topped with hazelnut sable biscuits, fresh blueberries and sugar leaves! (And a couple of glacé cherries because why not.
I hope you will try and enjoy it, we loved it so much, it didn’t last more than 48h.
100g hazelnut flour
100g almond flour
220g brown sugar
6g baking powder
230g butter – vegan, I used stork
160g yogurt (I used alpro Greek coconut but any vegan yogurt will do)
100g vegan hazelnut cream
100g melted chocolate
100g vegan cream (I used oatly, but also emlea works well
100g oat milk (any veg milk)
1tsp vanilla extract
Mi all dry.
Beat butter and sugar, then add yogurt and then vanilla and hazelnut cream.
Add in alternate batches the dry mix and the cream.
Bake at 160C fan around 55 minutes. Let it cool down above 30 minutes until unmolding. Once the cake is completely cool, carefully carve a tunnel on the top side, so you can use the bottom side which is very nice and flat to decorate.
Hazelnut ganache cream
100g vegan cream
150g vegan dark chocolate
50g chopped toasted almonds
Melt the chocolate until 40/45°C. Bring to a boil the cream and pour over the chocolate. Mix well and then incorporate the hazelnuts. Pipe in the cavity of the cake and let set, possibly at room temp. It will take longer but the cake will remain moist.
150g blueberry puree
35g brown sugar
2g nh pectin
1 tbsp lime juice
Cook the blueberry purée and when it reaches 40C (if you don’t have a thermometer check that it’s warm and not hot) add sugar and pectin and the lime juice. Cook for a couple of minutes, then add agar and bring to a boil. Set aside covering with cling film until ready to use.
Hazelnut sablee cookies
80g gram all purpose flour
50g vegan butter
30g fine brown sugar
20g hazelnut flour
1 pinch of salt
20g melted vegan dark chocolate
Incorporate butter in the flour until the mixture resembles breadcrumbs. Add the hazelnut flour, sugar and salt and finally the melted chocolate. Quickly shape the dough, wrap in cling film or reusable ziplock bag and let sit in the fridge for at least 1h. Once removed for the fridge let rest 30’ at room temp.
Roll out and cut your decorations, I didn’t have a leaf shaped cookie cutter (You cannot have every single cooking accessory!) so I hand cut them and used a toothpick to make the indentations. Bake at 170C fan for 10-12 minutes and let cool.
Spread the jam on the cake, add the biscuits and the fresh fruit and if you want some sugar decorations 🙂