Setteveli - Italian Chocolate Hazelnut Cake

Ingredients

• For the chocolate sponge cake: For the chocolate sponge cake:
• 6 large eggs 6 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the hazelnut cream: For the hazelnut cream:
• 1 cup (150g) roasted hazelnuts, finely ground 1 cup (150g) roasted hazelnuts, finely ground
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (250g) mascarpone cheese 1 cup (250g) mascarpone cheese
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate ganache: For the chocolate ganache:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) dark chocolate, finely chopped 8 ounces (225g) dark chocolate, finely chopped
• For decoration (optional): For decoration (optional):
• Roasted hazelnuts, chopped Roasted hazelnuts, chopped
• Chocolate shavings Chocolate shavings

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 14g)
• Carbohydrates: 40g (Sugar: 25g)
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
4. 4.
   Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
5. 5.
   Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. 6.
   Meanwhile, prepare the hazelnut cream. In a mixing bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat the mascarpone cheese, sugar, and vanilla extract until smooth. Gently fold in the ground hazelnuts, followed by the whipped cream.
7. 7.
   To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
8. 8.
   Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of hazelnut cream on top. Repeat with the remaining layers, finishing with a layer of hazelnut cream on top.
9. 9.
   Pour the chocolate ganache over the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache on the sides if desired.
10. 10.
    If desired, decorate the cake with chopped roasted hazelnuts and chocolate shavings.
11. 11.
    Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld together.
12. 12.
    Slice and serve the Setteveli cake, savoring each decadent bite.

Treat your ingredients with care...

• Hazelnuts — To enhance the flavor, roast the hazelnuts in a preheated oven at 350°F (180°C) for about 10 minutes until fragrant. Allow them to cool before grinding.

Tips & Tricks

• For a more intense hazelnut flavor, add a few drops of hazelnut extract to the hazelnut cream.
• Make sure the chocolate ganache is warm but not hot when pouring it over the cake for a smooth finish.
• To achieve clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
• If you prefer a lighter version, you can substitute half of the mascarpone cheese with whipped cream in the hazelnut cream.

Serving advice

Serve the Setteveli cake at room temperature to allow the flavors to fully develop. Accompany each slice with a dollop of whipped cream or a scoop of vanilla gelato for an extra touch of indulgence.

Presentation advice

To create an elegant presentation, dust the top of the cake with cocoa powder using a fine-mesh sieve. Place a whole roasted hazelnut on each slice as a garnish. Serve on a decorative cake stand or plate.