For a 20cm springform pan hazelnu
60g of dark chocolate (for me 55% Equatoriale from Valrhona)
130g full cream
135g of sugar
135g hazelnut powder
3 egg yolks
25g flour Chocolate ganache
220g dark chocolate
280g full cream
40g whole milk
10g powdered sugar
For the hazelnut chocolate fondant:
Preheat the oven to 170 degrees Melt the chocolate and the liquid cream in the microwave, stirring every 30 seconds, the ganache must be very smooth.
Put the other ingredients in the Thermomix bowl and mix 20 sec/speed
4. Add the ganache to the bowl and mix 20 sec/speed 4.
Pour the mixture into a buttered mold. Bake 18 minutes. 5 minutes before the end of cooking, start preparing the ganache.
For the chocolate ganache:
Clean and dry the bowl. Place chocolate in mixing bowl and grind 7 sec/speed 8. Add cream and milk and heat 4 min/60 deg/speed 3.
Add egg and sugar and mix 20 sec/speed 4. Pour this mixture over the fondant, lower the oven to 160 degrees and cook for 13 minutes.
The ganache should be set on the sides and still jiggly in the middle. Leave to cool for an hour before unmolding. Let the cake cool again for 1 hour before decorating it with grated chocolate or crushed hazelnuts.
Keep the cake cool and take it out 30 minutes before tasting.